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Turkey Chile Verde

Prep 20 min
Total 8 hr 20 min
Ingredients 11
Servings 7

Enjoy this turkey chili that’s made using beans, Progresso® broth, corn, Old El Paso® salsa and green chiles – a tasty slow cooked dinner. MORE+ LESS-

By Pillsbury Kitchens

August 23, 2016

Ingredients

tablespoon vegetable oil

turkey breast tenderloin (1 lb), cut into 1-inch pieces

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)

cup Old El Paso™ salsa verde

container (8 oz) refrigerated prechopped onion

1/2 teaspoons ground cumin

1/2 teaspoon pepper

can (11 oz) chipotle white corn, drained

can (4.5 oz) Old El Paso™ chopped green chiles

cans (15 oz each) reduced-sodium cannellini beans, drained, rinsed

Light sour cream, if desired

Steps

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1

Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook turkey in oil 6 to 8 minutes, stirring often, until browned. In slow cooker, mix turkey, broth, salsa, onion, cumin, pepper, corn and chiles.
2

Cover; cook on Low heat setting 7 hours.
3

Stir 1 can of the beans into soup. Mash remaining can of beans; stir into soup. Cover; cook 1 hour longer or until thickened. Serve with sour cream.