Turkey Chipotle Chili Soup
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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
2 ½ cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 teaspoon sugar
¼ cup chopped fresh cilantro
sour cream, if desired
In large skillet, heat oil over medium-high heat. Add onion and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute or until fragrant.
Add beans, corn, salsa, broth, turkey and sugar. Heat 15 minutes or until hot.
Stir in cilantro. Top with sour cream, if desired.