1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (four-ounce) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white kidney beans) or small white beans, (about
19-ounces), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes (or chicken)
1/4 cup cilantro, coarsely chopped
1/2 cup reduced fat Monterey jack cheese, grated
| | In 3-quart sauce pan, over medium-high heat, sauté onions and garlic
in oil 5 minutes or until onion is tender. Add jalapeño pepper,
chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute.
Stir in chicken broth, 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.
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