Ingredients
1
tablespoon olive oil
1 1/4
lb lean (at least 93%) ground turkey
2
teaspoons ground cumin
1
cup chopped onion (1 large)
1
poblano chile, seeded, chopped
2
cloves garlic, finely chopped
2
cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
Sour cream, if desired
Chopped fresh cilantro, if desired
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey and cumin in oil 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Remove turkey; set aside.
Add onion and poblano chile to Dutch oven; cook over medium heat 5 minutes, stirring occasionally, until tender. Add garlic; cook 30 seconds.
Mash 1 can of the beans with potato masher; add mashed beans and remaining can of beans to Dutch oven. Stir in turkey, broth, green chiles, salt and pepper. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until slightly thickened. Garnish individual servings with sour cream and cilantro.
