1 Tbsp. Olive oil
1/2 cup finely diced onion
1/3 cup seeded and finely diced poblano pepper (1/2 pepper)
1 (4 1/2 ounce) can diced green chilies
4 cups chicken broth
2 cups shredded cooked turkey
4 (15 ounce) can cannellini beans, undrained
1 Tbsp. dried thyme leaves
1/2 tsp. ground cumin
1 Kosher salt and freshly ground pepper to taste
2 cups FRENCH'S® French Fried Onions
6 Tbsp. (optional) sour cream
1/4 cup sliced fresh or pickled jalapenos (optional)
1/4 cup 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.