2/3 c Margarita mixer
1/3 c Gold tequila
1 (1.25 oz) package white chili seasoning
2 lbs GROUND TURKEY BREAST
2 tbsp oil, DIVIDED
4 celery ribs (with leaves), finely chopped
1 Medium onion, finely chopped
1 Medium green bell pepper, seeded and finely diced
1 Medium yellow bell pepper, seeded and finely diced
1 Medium red bell pepper, seeded and finely diced
1 Medium orange bell pepper, seeded and finely diced
32 oz TURKEY BROTH
2 (4-oz) cans diced green chilies, drained
1 (12-oz) can evaporated milk
1 lb processed Pepper Jack cheese, diced
1 (11-oz) can Mexicorn, drained
3 (15-oz) cans cannellini beans, drained, rinsed and drained again
To Taste salt and freshly ground black pepper
2 Large limes, cut in wedges
Mix margarita mixer, tequila and seasoning mix together. Add turkey and mix well. Cover and marinate turkey in refrigerator for 1-1/2 hours.
Heat 1 tablespoon oil in a large, heavy nonstick skillet over medium heat. Add turkey and cook until no longer pink.
In a Dutch oven, heat remaining oil and saute celery, onion and peppers until tender-crisp. Stir in cooked ground turkey, broth, chilies, milk and processed cheese. Over low heat, stir until cheese melts.
Add corn and beans. Gently simmer, stirring frequently, for 1 hour.
Adjust seasonings with salt and pepper, if necessary.
Garnish each portion with lime wedges.