Warm and comforting, this delicious turkey soup makes the perfect lunch or dinner.

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 1 poblano pepper, diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 cups sodium-reduced chicken broth
• 4 cups diced butternut squash
• 1 can (15 oz) diced tomatoes
• 1 canned chipotle in adobo sauce, finely chopped (add more for more heat)
• 8 slices Kentucky Legend Quarter Sliced Turkey, chopped
• 3 tbsp lime juice
• 2 ripe avocados, halved, pitted and sliced
• 1 1/2 cups crispy tortilla strips
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh cilantro leaves
• 1/3 cup sour cream

DIRECTIONS

1. Heat oil in a large Dutch oven set over medium heat. Cook onion, celery, poblano and garlic for 3 to 5 minutes or until slightly softened. Stir in cumin, salt and pepper. Cook for 1 to 2 minutes or until fragrant.
2. Stir in broth, squash, tomatoes and chipotle; bring to boil. Stir in turkey. Reduce temperature to medium-low; cook for 15 to 20 minutes or until vegetables are tender. Stir in lime juice.
3. Divide among 8 soup bowls. Garnish with avocados, tortilla strips, Parmesan and cilantro. Top with a dollop of sour cream.
4. Enjoy!

Tip:

• Broil or grill poblano pepper until charred all over before using if desired.
• For homemade tortilla strips: Preheat oven to 425°F. Stack 4 flour tortillas (7-inch diameter); slice in half. Cut crosswise into 1/2-inch wide strips. Toss with 2 tbsp olive oil; season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool completely.