Turkey Chipotle Chili Soup
Try this recipe with any OVEN READY™ product.
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1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy or great northern beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 (16-ounce) jar HERDEZ® salsa
6 cups low-sodium chicken or turkey broth
2½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired
STEP 1: Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for five minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook for one minute or until fragrant.
STEP 2: Add beans, corn, salsa, broth, turkey and sugar to skillet. Heat for 15 minutes or until hot.
STEP 3: Stir in cilantro. Top with sour cream, if desired.