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Southwest Turkey Soup - Makes 8 servings.

• 1 Tbsp. extra virgin olive oil
• 1 large onion, coarsely chopped
• 2 cloves garlic, crushed
• 2 scallions, chopped, divided
• 1/4 tsp. cayenne pepper (or crushed red pepper flakes)
• 1/2 tsp. ground cumin
• Salt and freshly ground pepper, to taste
• 1 1/2 cups cooked, shredded turkey
• 1 (28-oz.) can whole peeled tomatoes, drained
• 2 plum tomatoes, chopped
• 4 cups low fat, reduced-sodium chicken broth
• 1 (4-oz.) can chopped green chile peppers
• 1 tsp. lime juice
• 1 avocado, pitted, peeled and diced
• 1/4 cup fresh cilantro, chopped, divided
• 3/4 cup shredded, low fat Monterey Jack cheese
• 2 handfuls baked corn tortilla chips, roughly crushed

Heat oil in large pot over medium heat. Sauté onion, garlic, half of the scallions and spices for about 5 minutes. Add turkey, canned tomatoes, fresh tomatoes, broth, chile peppers and lime juice. Bring to a boil, then reduce heat and simmer for 18 to 20 minutes.

Stir in avocado and cilantro and simmer 15 to 20 minutes until slightly thickened.

Spoon into bowls, top with shredded cheese, remaining scallions and cilantro. Add crushed tortilla chips just before serving.

Per serving: 200 calories, 8 g total fat (2.5 g saturated fat), 12 g carbohydrate, 19 g protein, 3 g dietary fiber, 420 mg sodium.