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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
2 pounds fresh turkey tenderloins |
2 tablespoons olive oil |
1 cup finely chopped onion |
2 garlic cloves, minced |
2 (15.8-oz.) cans great northern beans, rinsed and drained |
1 (10 3/4-oz.) can campbell's condensed chicken broth |
1 1/4 cups water |
1 (4.5-oz.) can chopped green chiles |
1 bay leaf |
1 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
toppings: sour cream, fresh cilantro |
Directions:
1. Cut turkey into bite-size pieces. Cook turkey in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until browned.
2. Add onion and garlic, and cook 5 to 6 minutes or until onion is tender.
3. Stir in beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 45 minutes or until thickened. Remove and discard bay leaf; serve with desired toppings.
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