1. Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients. Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.
Serve with: Corn Muffins