Turkey Tortilla Soup.

I basically don't cook anything but soups in the winter. Yes, I'm believing that spring is right around the corner, but let's be honest - this past weekend was cold and wet. And soup just seems so easy and hearty and warm for weather like this. I love a good mug of this stuff - I top this recipe with a healthy dose of sour cream (or Greek yogurt!), shredded cheese, diced avocado, cilantro and tortilla chips. Of course, if you're being a little healthier, you can skip some of the rich toppings and this is still a great dinner option. Or lunch option. Or anything option. I love making a huge batch of this stuff and living on it for a few days.

Ingredients:
- 1 lb. ground turkey
- 1.5 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 1 onion, diced
- 1 diced green bell pepper
- 1 diced red bell pepper
- 32 oz. chicken stock
- 1 can black beans, drained
- 1 can other beans of choice (kidney, pinto or great northern)
- 1 can tomato paste
- 1 can diced tomatoes
- 3 tbsp. cornmeal

Toppings:
- Diced avocado
- Shredded cheese
- 1 dollop sour cream or Greek yogurt
- Diced cilantro

Method:
1. Heat 1 large stockpot over medium and add olive oil. Once evenly heated, add ground turkey meat and begin browning, stirring occasionally.
2. Add onion, red pepper, green pepper and garlic and continue cooking until soft, about 3 minutes.
3. Add all the spices, continuing to stir to combine.
4. Add the chicken stock, tomato paste, beans and diced tomatoes.
5. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes.
6. Add cornmeal and stir into soup immediately.
7. Turn off heat and let cool for 10 minutes.
8. Ladle into bowls (or mugs - I prefer a mug), and top with tortilla chips, diced avocado & cilantro, sour cream and cheese.