Ingredients
3/4
lb lean ground turkey
1
medium onion, chopped (1/2 cup)
1
tablespoon finely chopped garlic
1
cup frozen whole kernel corn, thawed
1
can (15 oz) cannellini beans, undrained
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon salt
1
chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2
cup reduced-fat sour cream
1/2
cup chopped fresh cilantro
1/3
cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
Preparation
In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.
