Preheat the oven to 425 degrees F. Lay out a large square of aluminum foil. Cut off the tip of the garlic bulb and place it cut-side up on the foil. Drizzle the sliced end with a tablespoon of olive oil. Bring the edges of the foil up to wrap completely. Roast in the oven for 20-30 minutes, until the cloves are very soft and golden (add time as needed).

While the garlic roasts, in a 4-quart saucepan, heat the remaining tablespoon olive oil over medium heat. Add the onion, peppers, salt and pepper. Reduce the heat to low or medium-low and cook for 1-2 minutes. Add 1-2 tablespoons water and cover the pot. Let the vegetables sweat and cook for 8-10 minutes, until very soft. Stir occasionally to prevent sticking (add a teaspoon of water at a time if the pot seems dry).

Increase the heat to medium and add the ground turkey. Cook, breaking the meat into small pieces, until no longer pink, 6-7 minutes. Drain any excess grease if needed.

Stir in the chili powder, cumin, oregano, coriander, cayenne, and flour. Cook, stirring constantly, for 1 minute.

Add 4 cups of the broth (reserve 1 cup for the next step!) and stir to combine.

When the garlic is done roasting, carefully peel back the foil and squeeze the softened, roasted garlic cloves out of the skins and into a blender (if it's very hot, let it cool slightly or grab it with a paper towel). Add the remaining 1 cup broth to the blender along with ½ of the beans. Puree the mixture.

Pour the garlic/bean mixture into the pot and stir to combine. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.

Stir in the remaining beans, milk and lime juice and cook until heated through. Add additional salt and pepper to taste.

Serve with additional lime wedges and chopped cilantro, if desired (tortillas chips and cheese are also never a bad idea).