Peel and crush garlic.
In your stock pot over high heat, add olive oil and crushed garlic, stir till golden brown.
Add ground turkey and 1 tsp salt. Stir to evenly brown.
Finely chop onion, carrot and celery then add to stock pot.
Stir to saute for a bout 10 minutes, now pour in chicken broth and add all the seasoning herb like cumin and chili powder.
When boiled, add puree tomato and reduce heat to simmering for about 30 minutes.
Finally add corn and all beans. Simmer for another 15 to 20 minutes.
When beans at desired softness, turn off heat.