Ingredients
2
tablespoons oil
2
lb. lean ground turkey
1 1/2
cups coarsely chopped onion
1 1/2
cups chopped celery
3
garlic cloves, minced
3
teaspoons cumin
2
teaspoons dried oregano leaves
3
(14 1/2-oz.) cans ready-to-serve chicken broth
2
(15.5-oz.) cans great northern beans, drained, rinsed
2
(15-oz.) cans black-eyed peas, drained, rinsed
2
(11-oz.) cans White Shoepeg Corn
2
(4.5-oz.) cans Old El Paso™ Chopped Green Chiles
2
tablespoons fresh lime juice
Preparation
Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well. Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently.
Add broth, beans, peas, corn and chiles; mix well. Bring to a boil. Reduce heat; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.
