4 servings
4 C diced cooked turkey
1 large onion, peeled & diced
2 poblano peppers, seeded & diced
4 cloves garlic, peeled and sliced
¼ C olive oil
2 15-oz cans white beans (cannellini, navy, or great northern), drained
1 cup of corn
4 C chicken broth
1 Tb oregano
1 Tb cumin
1 Tb chili powder
½ bunch cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
In a soup pot, sauté the onion, peppers, and garlic in the olive over medium high heat until just tender, about 6 minutes.
Add the spices and toss to coat the vegetables. Add the broth, corn, and beans, and simmer about 20 minutes.
Add the turkey and simmer an additional five minutes.