1. Heat oil in a large Dutch oven over medium-high
heat. Add onion; sauté 10 minutes or until tender
and golden. Add chili powder, garlic, and cumin;
sauté for 2 minutes. Add oregano and beans; cook
for 30 seconds. Add broth; bring to a simmer.
Cook 20 minutes.
2. Place 2 cups of bean mixture in a blender or
food processor, and process until smooth. Return
pureed mixture to pan. Add turkey, and cook 5
minutes or until thoroughly heated. Remove from
heat. Add diced tomato, chopped cilantro, lime
juice, salt, and pepper, stirring well. Garnish with
lime wedges, if desired.
SIMPLE SUB-IN
Cannelinin beans will work in a pinch if you
cannot find Great Northern beans.
PREP POINTER
Pureeing the bean mixture makes the soup
thicker and gives it more body.
• 1 tablespoon canola oil
• 2 cups diced yellow onion (about 2 medium)
• 1 1/2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 (15.8-ounce) cans Great Northern beans, rinsed
and drained (certified gluten-free if necessary)
• 4 cups fat-free, less-sodium chicken broth
• 3 cups chopped cooked turkey
• 1/2 cup diced seeded plum tomato (about 1)
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 lime wedges (optional)