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- Patty Johnson
- 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
- 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.
- This recipe is from a friend from the Southwest is she swears by it!
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