© 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
1-1/2 c onions, coarsely chopped
2 Cloves garlic, minced
1 tbsp olive oil
1 jalapeno pepper, minced
1 4-oz Can chopped mild green chilies
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c reduced-sodium chicken bouillon
1 19-oz Can white kidney beans (cannellini), drained and rinsed
2 c COOKED TURKEY, cut into 1/2-inch cubes
1/4 c fresh cilantro, coarsely chopped
1/2 c reduced-fat Monterey Jack cheese, grated
In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute.
Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.
To serve, ladle into bowls and top with 2 tablespoons cheese.
323 Total Calories
10 g Total Fat
28 % Daily Total Fat
65 g Cholesterol
798 mg Sodium
23 g Total Carbohydrates
34 g Protein