Chop onions, celery, and carrots and add to Dutch Oven or Stock Pot.
Add olive oil and minced garlic and sautee over low-medium heat until vegetables are soft, about 10 mins.
Add salt, pepper, cumin, chili powder, red pepper, and Italian seasoning. Sautee another two minutes. Start with the lower amounts and add more according to taste and spice level desired.
Meanwhile, grill Turkey breast and shred with a fork.
Add turkey, pureed tomatoes, tomato paste, and stock.
Stir well and simmer for 30 mins.
Add beans, corn, and edamame.
Simmer for an additional 15 minutes.