Yield: 4 Ethnicity: Southwestern   Meal Type: Soup, Stew, Chili, Lunch   Preparation Method: Simmer   Product Type: Cooked Turkey

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

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.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 323   % Daily Value* Total Fat 10g 28% Cholesterol 65mg Sodium 798mg Total Carbohydrate 23g Protein 34g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4