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Categories:
olive oil onion garlic oregano ground cumin ground ginger chicken broth white wine bay leaf turkey white kidney beans jalapeno peppers shredded Monterey Jack cheese salt ground black pepper lime juice
Viewed: 53 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 2 cups shredded cooked turkey
- 2 cups white kidney beans (cannellini), undrained
- 2 fresh jalapeno peppers, chopped
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons lime juice
Method
- Heat the olive oil in a skillet over medium heat. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute. Pour in chicken broth and white wine, and then add the bay leaf. Cook uncovered until slightly reduced, about 5 to 8 minutes.
- Stir in turkey, beans, and jalapeno. Simmer uncovered for 10 minutes, stirring occasionally.
- Using back of spoon, mash 1/4 of beans to thicken sauce. Reduce heat to low, and begin stirring in cheese 1/2 cup at a time. Stir until cheese is completely melted. Season with salt and pepper. Remove from heat, and stir in lime juice. Serve hot.
