Yield: 24 Establishment: School, Retirement Home, Hospitals   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Pulled Turkey, Cooked Turkey

Ingredients

2 Tablespoons olive oil

2 Cups chopped onion

2 Cups chopped celery

2 Quarts PULLED OR COOKED TURKEY BREAST, chopped

50 Ounces white kidney beans, well drained

44 Ounces white shoepeg corn, undrained

8 Ounces green chilies, chopped

2 Quarts TURKEY BROTH

2 Teaspoons ground cumin

3 Cups shredded Monterey Jack cheese

1 Bunch fresh cilantro sprigs

As needed Tortilla chips

In a medium stock pot, heat oil over medium heat. Add onion and celery, cook and stir until vegetables are tender. Stir in turkey, beans, corn, chilies, broth and cumin. Combine well. Cover and cook about 20-30 minutes, stirring occasionally until heated through. Serve 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips.

Recipe Source: Recipe reprinted with permission from the Nebraska Department of Poultry.

Nutrition Facts Calories 259   % Daily Value* Total Fat 6g 21% Cholesterol 37mg Sodium 263mg Total Carbohydrate 29g Protein 21g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4