1 tablespoon olive oil

1 large onion, chopped

1 garlic clove, minced

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6 cups reduced-sodium chicken broth

1 can (15 ounces) diced tomatoes, undrained

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1 can (4 ounces) chopped green chiles

1 envelope reduced-sodium taco seasoning

2 cups cubed cooked turkey

2 cups frozen corn (about 10 ounces), thawed

1/3 cup minced fresh cilantro

Optional toppings: tortilla strips, shredded Monterey Jack cheese, sliced avocado and lime wedges

In a Dutch oven, heat oil over medium-high heat.

Add onion; cook and stir until tender, 1-2 minutes.

Add garlic; cook 1 minute longer.

Add broth, tomatoes, chiles and taco seasoning; bring to a boil.

Reduce heat; simmer 5 minutes.

Add turkey and corn; heat through.

Stir in cilantro before serving. Serve with toppings of your choice.