© 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
2-1/2 lbs dry white beans (Great Northern preferred)
2-1/2 tbsp olive oil
5 c onion, diced
10 Medium garlic cloves, minced
18 oz green chiles, diced
5 tsp ground cumin seed
1 tbsp dried oregano, crumbled
1/2 tsp ground cloves
1/2 tsp (to taste) cayenne pepper
3-3/4 qt TURKEY STOCK
Water As Needed
3-3/4 lbs PULLED TURKEY, 3/4-inch diced
2-1/2 c Monterey Jack cheese, shredded
1 tsp salt
1 tsp white pepper, ground
3/4 c half and half (optional)
1-1/4 c sour cream
1/4 c fresh cilantro, chopped
Prepared salsa As Needed
Pick over and rinse beans. Cover with several inches of water and soak under refrigeration 12 hours or overnight.
Place olive oil in a large heavy kettle over medium high heat. Add onion and sauté until translucent, about 10 minutes. Add garlic and sauté 2 minutes. Add green chiles, cumin, oregano, cloves, and cayenne and cook 3 minutes. Add stock and drained, soaked beans and bring to a boil. Reduce heat and cook (partially covered) until beans are tender, about 2 hours. Add water during cooking if necessary.
When beans are tender, add pulled diced turkey and simmer 15 minutes. Turn off heat and stir in cheese. Heat briefly if necessary to melt cheese. If more creaminess is desired, add half and half.
Serve 8-ounce bowls topped with sour cream and cilantro. Serve salsa separately.
440 Total Calories
120 Calories from Fat
14 g Total Fat
22 % Daily Total Fat
6 g Saturated Fat
30 % Daily Saturated Fat
85 g Cholesterol
28 % Daily Cholesterol
992 mg Sodium
41 % Daily Sodium
43 g Total Carbohydrates
14 % Daily Total Carbohydrates
10 g Dietary Fiber
40 % Daily Dietary Fiber
4 g Sugars
37 g Protein
8 % Daily Protein
20 % Daily Vitamin C
30 % Daily Calcium
40 % Daily Iron