In a large soup pot heat the oil. Add in the onions and garlic. Cook over medium heat about five minutes until onions begin to wilt.

Stir in the spices. Pour in the Empire® Kosher Chicken Broth, white beans and chipotle in adobo. Bring to a simmer and allow to cook for four to five minutes.

Add in the Empire Kosher Turkey Breast pieces and kale; cook eight to 10 minutes more until the turkey is cooked through and a meat thermometer reads 165°F.

While the soup is simmering, prepare the toast. Arrange the bread slices on a greased baking sheet. Drizzle the toasts with the olive oil. Toast for four to five minutes until lightly golden brown.

Stir the black beans and lime juice into the soup.

To serve:  Ladle the soup into bowls. Top the toast pieces with the salsa and float in the center of each bowl of soup. Spoon in the diced avocado. Serve immediately.