1 onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.
Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.
Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 ounce bag that soaked overnight, cooked and drained.