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Coat a Dutch oven with cooking spray; preheat over medium heat. Add onion and bell pepper to the hot pot. Cook for about 5 minutes or until tender, stirring occasionally. Stir in cumin, chili powder and paprika; cook and stir for 30 seconds.
Add broth, squash, tomato, salt and black pepper. Bring to a boil; reduce heat. Cover and simmer for about 20 minutes or until the squash is tender, stirring occasionally. Stir in turkey (or chicken), corn and cilantro; heat through.