This white-bean chili will make you forget the old standby turkey potpie as an option for leftovers. With children in mind, we used mild green chiles, but you can crank the heat up by substituting medium or hot green chiles.
2 teaspoons olive oil
1 cup chopped onion
2 garlic cloves, minced
4 cups shredded cooked turkey breast (about 1 pound)
3 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can chopped green chiles, undrained
1 cup (4 ounces) shredded Monterey Jack cheese
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Stir in turkey and next 8 ingredients (turkey through chiles); bring to a boil. Reduce heat; simmer 20 minutes or until thick. Top each serving with cheese.