Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 medium yellow onion, diced
- 1 cup chopped cilantro
- 3–4 cups shredded turkey
- 3 (14 oz) cans cannellini beans or white northern beans, drained and rinsed
- 1 (15 oz) can corn
- 2 (4.5 oz) cans diced green chiles
- 5 cups chicken broth
- 1 cup Greek yogurt
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- Optional toppings: cilantro, avocado, shredded cheese, jalapeños, green onion
Instructions
- Heat the oil in a large stock pot over medium heat and add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes. Add the chopped cilantro and mix in with the onion, stirring for about 1 more minute
- Add in all of the remaining ingredients, except for the Greek yogurt, and stir to combine. Bring to a simmer, reduce the heat to low and cover
- Cook for 25 minutes. Then use a potato masher 3-4 times to lightly mash some of the beans in the pot (this thickens the soup)
- Let simmer for 5 additional minutes. Remove the pot from the heat and stir in the Greek yogurt
- Ladle into bowls, garnish with optional toppings
Notes
-
Can use shredded chicken breast instead, frozen corn can be used in place of canned, sour cream can be used in place of Greek yogurt
-
You can add an additional cup of water or broth for a thinner soup if you’d like
Find it online: https://healthyheartyrecipes.com/white-bean-turkey-chili/