Turkey pinto bean soup

By claudiag

Ingredients

• 1/2 onion
• 2 tsp. olive oil
• 2-3 tsp. minced garlic
• 1 can diced green Anaheim chiles with liquid (4 oz)
• 1 T dried cilantro
• 1-2 tsp. ground cumin
• 1 tsp. Mexican oregano (I wouldn't substitute Greek oregano for this, but you could use dried marjoram)
• 1/2 tsp. ground epazote (optional but recommended)
• 2 cans pinto beans with liquid
• 1 quart (4 cups) homemade turkey stock or homemade chicken stock
• 1 cup water
• 2 cups diced leftover chicken or turkey
• 3 T fresh squeezed lime juice
• salt and fresh ground black pepper to taste
• grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
• fresh chopped cilantro or sliced green onions for serving, optional

Details

Adapted from pinterest.com

Preparation

Step 1

Chop onion into small dice. Heat olive oil in a heavy pan big enough to hold the chili, add onion and saute on low heat 3-4 minutes, or until onion is starting to soften. Add minced garlic and canned green Anaheim chiles and saute about 2 minutes more. Then add dried cilantro, ground cumin, Mexican oregano, and epazote and saute about 2 minutes more.


Add 2 cans pinto beans with liquid. (The dried epazote helps make beans less gas-producing. Normally I rinse canned beans, which also helps with this, so if you don't have epazote I would probably rinse the beans.) Add turkey or chicken stock and water and let chili simmer on low for 45-60 minutes, stirring a few times.


When chili has slightly reduced and flavors are well blended, add diced turkey and simmer 5 minutes. Season to taste with salt and fresh ground black pepper, add fresh lime juice and simmer 5 minutes more. (Don't simmer a long time after you've added the turkey or it will all break apart.)

Serve hot, with grated cheese melted on top and sprinkled with fresh chopped cilantro or green onions if desired.