finely diced onion
seeded and finely diced poblano pepper (1/2 pepper)
diced green chilies
shredded cooked turkey
cannellini beans, undrained
dried thyme leaves
Kosher salt and freshly ground pepper to taste
FRENCH'S® French Fried Onions
(optional) sour cream
sliced fresh or pickled jalapenos (optional)
fresh cilantro leaves (optional)
Heat oil in large stockpot. Sauté onion and poblano pepper until soft, about 10 min. Stir in green chilies and cook 1 min.
Stir in broth, turkey, beans, thyme and cumin. Season with salt and pepper to taste.
Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, about 35 min. until slightly thickened. Stir occasionally. Adjust seasonings as needed.
Ladle soup into bowls. Sprinkle each serving with 1/3 cup French Fried Onions. If desired, garnish with sour cream, jalapeños and cilantro.
Tips: Poblano peppers are chile peppers with a mild spicy heat. They look similar to bell peppers in shape but are darker green in color. You may substitute bell peppers for a milder flavor, or jalapeno peppers for a spicier flavor. You may substitute rotisserie chicken for this recipe. This soup also freezes well. Recipe courtesy of Jennifer Chandler.