Topped with a dollop sour cream and crushed tortilla chips, this bean-filled chili is hearty and satisfying.
INGREDIENTS (for 8 servings):
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 pounds lean ground turkey
- 1 (14.5 ounce) can chicken broth
- 1/2 cup water
- 2 (4 ounce) cans diced green chiles
- 2 (15 ounce) cans cannellini beans, drained
- 2 tablespoons minced fresh cilantro
- salt and pepper to taste
- sour cream
- tortilla chips
Heat oil in a large soup kettle over medium-high heat. Cook onions in oil until tender, 4 to 5 minutes. Stir in garlic powder, cumin, and oregano; cook until fragrant, about 1 minute. Add turkey; cook until it loses its raw color.
Pour in broth and chiles; bring to a boil. Reduce heat, cover, and simmer for about 10 minutes.
In a small bowl, mash the drained contents of one can of beans. Stir all beans and cilantro into soup; simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Serve topped with crushed tortilla chips and sour cream.