Sunday, November 30, 2008

Turkey White Bean Chili

Stove - 50 minutes. Serves 6


1/2 cup diced onions
1 tablespoon butter
2 15-ounce cans white northern beans
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 15-ounce cans chicken broth
1 1/2 cups turkey, cubed
1/2 cup grated Monterey jack or cheddar cheese

sour cream and salsa for garnish

  1. Sauté the onions in the butter in a saucepan. Add the beans (not drained), cumin, garlic, broth, and salsa. Cook until it starts to simmer. Add the turkey.
  2. Turn the heat to very low and add the grated cheese. Stir until it melts and thickens the soup.

Serve hot garnished with a couple spoons full of salsa and topped with dollops of sour cream.


source: The Prepared Pantry

1 comment:

LilBear said...

That chili looks yummy! I'm always looking for a chili without tomatoes -- just for a change. Guess we'll be trying this recipe right after Christmas (with more leftover turkey). And thanks for the welcome at MPM last week!

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