• 1 32 oz carton Chicken broth
• 1 14.5 oz can Dei Fratelli Chopped Mexican Style Tomatoes & Jalapenos
• Coarse salt (sea salt or kosher) to taste
• 2 cups Boiled potatoes, diced
• 1 cup Cooked carrots, sliced
• 1 cup Corn
• 1 15 oz can Pinto or black beans, drained
• 2 cups Cooked turkey, shredded
• 1 large Avocado, peeled, pitted and cut into 1-inch dices
• 1 cup Cheese (queso fresco, feta or monterey jack) shredded or diced
• ½ cup Fresh cilantro, chopped (optional)

• ½ cup Scallions, chopped
• 1 Lime, cut in to wedges
• 6 oz Bite size corn tortilla chips

Preparation:
Heat vegetable oil in a saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.

To serve: Ladle soup into bowls. Top with tortilla chips & cheese; garnish with scallions and cilantro. Serve with lime wedges.

Serves 6