Source:

Patty Johnson

Serves/Makes:4

Ingredients

• 1-1/2 cups (350 ml) chopped onion
• 2 cloves garlic, minced
• 1 tbsp (15 ml) olive oil
• 1 jalapeno pepper, minced
• 1 4 oz (112 grm). can chopped green chiles, drained
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) dried oregano
• 1/4 tsp (1 ml) cayenne pepper
• 1/4 tsp (1 ml) salt
• 1 cup (225 ml) chicken broth
• 1 19 oz (532 grm). can white beans, drained and rinsed kidney or great northern)
• 2 cups (475 ml) cubed cooked turkey
• 1/4 cup (60 ml) chopped fresh cilantro
• 1/2 cup (125 ml) Monterey Jack cheese, shredded

Preparation

• In a 3 quarts (2850 ml) saucepan over Medium-High heat saute onions and garlic in oil until onion is soft (about 5 minutes).
• Add jalapeno, chiles, cumin, oregano, cayenne pepper and salt.
• Cook 1 minute.
• Stir in chicken broth, beans and turkey.
• Bring to boil.
• Reduce heat and simmer, uncovered, for 20 to 25 minutes or until slightly thickened.
• Stir in cilantro.
• To serve, ladle into bowls and top each with 2 tbsp (30 ml) cheese.
• *Variation: Brown approx. 1 lb (.5 kg). ground turkey breast with garlic and onions if cubed cooked turkey is not available.

Comments

This recipe is from a friend from the Southwest is she swears by it!