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Soups and Stews, Thanksgiving | |
| 1 tablespoon canola oil 2 cups diced yellow onion (about 2 medium) 1 1/2 tablespoons chili powder 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 3 (15.8-ounce) cans Great Northern beans, rinsed and drained 4 cups fat-free, less-sodium chicken broth 3 cups chopped cooked turkey 1/2 cup diced seeded plum tomato (about 1) 1/3 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups kale chopped fine (optional) 8 lime wedges (optional) | |
| Heat oil in a large Dutch oven over medium-high heat. Add onion; saut� 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; saut� for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes. Place 2 cups of bean mixture in a blender or food processor, and process until smooth (or use immersion blender for about 1/2 the contents). Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. If using Kale add and allow to cook 5-10 minutes. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired. | |
Excellent | |
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