Ingredients
½lbdry white beans,soaked overnight in water, drained
3cupsturkey stock
1garlic cloves,minced
1medium onions,chopped, divided
1tbspextra virgin olive oil
1jalapeno,or serrano pepper, stem and most seeds removed, chopped, optional
1tspground cumin
1tsporegano,dried
pinchground cloves
¼tspcayenne pepper
2cansgreen chilies,chopped
2cupsturkey,diced cooked
salt,to taste
1½cupsmonterey jack cheese,grated
⅓cupcilantro,chopped
¼cupgreen onions,chopped
1avocado,pitted, peeled, and chopped, or guacamole
tomatoes or salsa,chopped
corn tortilla chips,and/or fresh warmed flour tortillas
Preparation
Combine soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.
Reduce heat and simmer until beans are very soft for 1 to 3 hours or more, depending on the type of white beans you are using.
Combine the beans and the turkey stock in a large soup pot and bring to a boil. Reduce to a simmer.
Heat olive oil in a skillet on medium heat, cook chopped jalapeño, and remaining onions in oil until tender. Add the minced garlic and cook a minute more. Add green chilies and seasonings and mix thoroughly.
Add the jalapeño onion mixture to the stock and beans. Add the turkey and salt to taste, and simmer for 10 minutes or more until the beans are thoroughly soft and the stew has thickened.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados.
Serve with fresh warmed flour tortillas or tortilla chips.
