Begin by heating 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add 3 minced garlic cloves, 1 diced onion, and 1 diced bell pepper. Cook this mixture for about 5-6 minutes until the vegetables are soft and fragrant, stirring occasionally to ensure even sautéing.

Next, add 1 pound of ground turkey to the pot, stirring to break it apart. Sprinkle in 1 tablespoon each of cumin, smoked paprika, and Goya Adobo seasoning. Cook for about 7-8 minutes, continuously stirring until the turkey is fully browned with no pink remaining, and it begins to caramelize slightly for added flavor.

Now, it's time to introduce the hearty elements! Stir in 1 can of rinsed black beans, 1 cup of frozen corn, 4 cups of low-sodium chicken broth, and 1 can of crushed tomatoes. Mix everything thoroughly, allowing the soup base to come together beautifully, creating a colorful medley of ingredients.

Bring the soup to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes. This step allows the flavors to meld and develop complexity, with the soup thickening as it cooks. Stir occasionally to prevent sticking and ensure even cooking.

After simmering, taste your Turkey Taco Soup and make adjustments as needed. Stir in 1 tablespoon of sugar and 2 tablespoons of tomato paste for added depth and sweetness. Let it simmer uncovered for another 5 minutes so that the flavors can integrate and the soup thickens to your desired consistency.

Finally, ladle the piping hot Turkey Taco Soup into bowls and prepare to top with your choice of garnishes! Consider adding sliced avocados, crumbled queso fresco, fresh cilantro, lime wedges, and crispy tortilla chips to enhance the flavor profile and texture of this comforting dish.