Ingredients
The following ingredients have 4 Servings
- 1 teaspoon vegetable oil
- 1 large yellow bell pepper, chopped (about 1 cup)
- 1 large poblano chile, chopped (about 1 cup)
- 1 medium jalapeño chile, seeded, finely chopped
- 1 large yellow onion, chopped (about 2 cups)
- 3 cups shredded deli rotisserie turkey breast (about 1 lb)
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
- 2 cups Progresso™ chicken broth (from 32-oz carton)
Instruction
- In 5-quart Dutch oven, heat oil over medium heat. Add bell pepper, poblano chile, jalapeño chile and onion; cook 6 to 7 minutes, stirring occasionally, until vegetables just start to soften.
- Stir in turkey, taco seasoning mix, chili powder and salt; stir 1 minute. Stir in tomatoes, beans and broth. Heat to simmering; reduce heat to medium-low. Cover; simmer 30 to 35 minutes, stirring occasionally, until slightly thickened. Serve with your favorite toppings.
