Ingredients
2
lb lean ground turkey
1
tablespoon olive oil
1
large onion, chopped (1 cup)
1
medium poblano chile, seeded, chopped
3
cloves garlic, finely chopped
3
cans (15.5 oz each) great northern beans, drained
3
cups Progresso™ chicken broth (from 32-oz carton)
1
box (9 oz) frozen shoepeg white corn, thawed
2
teaspoons chili powder
2
teaspoons ground cumin
1
teaspoon dried oregano leaves
3/4
teaspoon pepper
1/2
teaspoon salt
1/2
cup sour cream
Chopped fresh cilantro, if desired
Lime wedges, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.
In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.
Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.
