1Prep and chop veggies so they are ready for the pan. Heat up a 4 qt plus soup pot on medium.
2Add a few rounds of olive oil to the pan.
3Then add the onions, followed by the garlic. Immediately season with thyme, sea salt, pepper, natures seasoning, and smoked paprika.
4Give the mix a couple or stirs, then add the carrots, and celery and mix in.
5Simmer for aprox 5 minutes, then add the zucchini and summer squash and season again with a quick shake of salt.
6Bring the flame back to medium and add the ground turkey.Season again with salt, pepper, natures seasoning, smoked paprika and 1/2 the cumin, a dash or cyan pepper and a dash of chili powder. Crumble meat into small pieces.
7Once the meat is just cooked, add a couple of tbsp of butter to the pan and let melt.
8Once butter is melted into the meat mixture, add a couple of tbsp of four. Immediately work flour it to give everything a nice coat.
9Let cook for aprox 5 minutes, then make sure the flame is at a high medium and add 1/2-1 can of the red gold diced tomatoes and rinsed black beans. (When I mention things brand specific, it's because I find it to be the best tasting for the dish.)
10Stir the tomatoes into the mixture and let set for about 30 seconds, then add 1 container of chicken stock.
11Stir and bring to a boil on high. Once boiling or very near to it, reduce heat to medium and do a taste test. Remember that the spices will get stronger with time, so if you decide to add more, be liberal. I usually hit is with one more round of all the spices used already.
12Add more chicken stock if necessary and simmer 15-20 minutes. Add corn 5 minutes before serving.
13Dress it up: Fill bowl with soup, Sprinkle some Mexican blend cheese on top, then lay 2 tortilla chips on top of the cheese. Add a small dollop of sour cream and some green onions and voila!