1 tbsp Canola Oil
2 cups Diced Yellow Onion, (about 2 medium)
1 1/2 tbsp Chili Powder
1 tbsp Minced Garlic
1 1/2 tsp Ground Cumin
3 cans (15.8 oz) Great Northern beans, rinsed & drained
4 cups Fat-free less sodium chicken broth
3 cups Chopped cooked turkey
1/2 cup Diced seeded plum tomato
1/3 cup Chopped fresh cilantro
2 tbsp Fresh lime juice
1/2 tsp Freshly ground pepper
1 tsp Dried oregano
1. Heat oil in 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 purees mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt & pepper stirring well. Garnish with lime wedges if desired.
8 Servings
