Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 -1/2 Cups onions coarsely chopped
- 2 Cloves garlic minced
- 1 Tablespoon olive oil
- 1 jalapeno pepper minced
- 1 4-Ounce Can chopped mild green chilies
- 1 Teaspoon ground cumin
- 1/2 Teaspoon dried oregano
- 1/4 Teaspoon cayenne pepper
- 1/4 Teaspoon salt
- 1 Cup reduced-sodium chicken bouillon
- 1 19-Ounce Can white kidney beans (cannellini), drained and rinsed
- 2 Cups COOKED TURKEY cut into 1/2-inch cubes
- 1/4 Cup fresh cilantro coarsely chopped
- 1/2 Cup reduced-fat Monterey Jack cheese grated
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Preparation
1. 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.
2. 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.
3. To serve, ladle into bowls and top with 2 tablespoons cheese.
