Step 1

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring often until tender and translucent, about 5-7 minutes. Add garlic and saute for 1-2 more minutes.

Step 2

Add ground turkey or chicken and cook until browned, about 5-7 minutes. Use a wooden spoon to break up the meat while cooking.

Step 3

Add taco seasoning and cook for an additional minute. Add bell pepper, jalapeno, pinto beans, black beans, corn, tomato sauce, diced tomatoes, rotel tomatoes and broth to the pot. Stir to combine.

Step 4

Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the soup uncovered for about 20-25 minutes, stirring occasionally. Once the veggies and beans are cooked, reduce heat to low. Taste and season with additional salt and pepper if needed.

Step 5

Portion soup into bowls, top each bowl with shredded cheese, avocado, tortilla chips, cilantro and sour cream.

Step 6

Begin by heating oil in a large saucepan over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground turkey and cook until browned while breaking the beef into crumbles as it cooks with a wooden spoon, about 8 minutes.

Step 7

Add all your ingredients (except for the lime juice and cilantro), including the cooked turkey, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until veggies and beans are cooked and tender.

Step 8

Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed. Serve warm and add your favorite toppings.