tablespoon olive oil
cup chopped onion
garlic cloves, minced
tablespoons chili powder
teaspoons ground cumin
to 3 EMBASA® chipotle chilies, chopped plus 2 tablespoons sauce
(15-ounce) can black beans, rinsed and drained
(15-ounce) can navy or great northern beans, rinsed and drained
cups frozen corn kernels, thawed
(16-ounce) jar HERDEZ® salsa
cups low-sodium chicken or turkey broth
cups chopped leftover JENNIE-O® OVEN READY™ Turkey
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.