In a large pot, heat the olive oil over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the diced celery and bell peppers, and cook until they start to soften, about 5 minutes.

Add the shredded turkey, black beans, corn, and diced tomatoes to the pot.

Pour in the chicken or turkey broth and stir to combine.

Add the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well.

Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.

Taste and adjust the seasoning if needed.

Serve the soup hot, garnished with fresh cilantro and lime wedges if desired.