© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
2 c chopped onion
2 c chopped celery
2 qt PULLED OR COOKED TURKEY BREAST, chopped
50 oz white kidney beans, rinsed and well drained
44 oz white shoepeg corn, undrained
8 oz green chilies, chopped
2 qt TURKEY BROTH
2 tsp ground cumin
3 c shredded Monterey Jack cheese
1 Bunch fresh cilantro sprigs
Tortilla chips As needed
In a medium stock pot, heat oil over medium heat. Add onion and celery, cook and stir until vegetables are tender.
Stir in turkey, beans, corn, chilies, broth and cumin. Combine well. Cover and cook about 20-30 minutes, stirring occasionally until heated through.
Serve 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips.
259 Total Calories
6 g Total Fat
21 % Daily Total Fat
37 g Cholesterol
263 mg Sodium
29 g Total Carbohydrates
21 g Protein