turkey chili taco soup

I made this to take for lunch a few weeks ago, and it turned out really good! I accompanied it with a few multi-grain saltines since I didn't have any baked tortilla chips on hand. Not exactly a 'summery' recipe, but it rarely gets above 60 degrees here so anything goes! :) Very filling and it's only 200 calories for 1-1/4 cups!

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans (makes it thick and creamy, you can't taste them)
• 1 packet taco seasoning (you can use 40% less sodium)
• 2 1/2 cups fat free low sodium chicken broth

Directions:
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.