Categories: Soup
Ingredients
- 1 tablespoon stick margarine or butter $
- 1 1/2 cups chopped onion $
- 1/2 cup chopped celery $
- 1/2 cup chopped red bell pepper $
- 1 tablespoon minced seeded jalapeño pepper
- 1 garlic clove, minced
- 3 cups chopped cooked turkey (about 15 ounces)
- 2 (19-ounce) cans cannellini beans or other white beans, drained and divided
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (4.5-ounce) can chopped green chiles
- 1 cup frozen whole-kernel corn
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup 1% low-fat milk $
- 1/2 cup chopped fresh cilantro
Directions
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Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
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Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.