| 12 | 50 | 450 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 12 |
| 2 tbsp | Avocado oil |
| 2 2/3 cup chopped | Yellow onion |
| 4 clove(s) | Garlic |
| 1/3 cup | Jalapeno pepper (seeded and minced) |
| 6 cup | Chicken broth (stock), low sodium |
| 3 can (19oz) | Navy beans, white, canned (drained and rinsed) |
| 1 1/2 cup, diced | Turkey breast (cooked) |
| 1 1/2 cup | Freeze dried sweet corn |
| 2 tsp | Cumin |
| 1 tsp | Ancho chili powder |
| 1 1/2 tsp | Lime juice (fresh) |
| 2 tsp | Cilantro (coriander) |
In a large Dutch oven, heat canola oil over medium-high heat. Add onions and garlic and sauté for 5 minutes. Add jalapeno pepper and sauté until onions are tender.
Add chicken broth, beans, turkey and corn. Bring to a boil.
Reduce heat to medium-low. Add cumin and ancho chile pepper. Simmer 35 minutes.
Stir in lime juice and simmer additional 5 minutes.
Stir in cilantro immediately before serving. Serve.
| Meat | 1.7 |
| Meat Alternative | 0.7 |
| Vegetables | 2.0 |
