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- 2 Tbsp olive oil
- 1 lb ground turkey (you can also use chopped chicken if you prefer)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 4oz can diced jalopeños
- 1 4oz can chopped green chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cayenne pepper
- Sea salt, to taste
- 32 oz chicken broth
- 4 cans great northern beans, drained and rinsed
- 8 oz raw chopped tuscan kale
- 1 c shredded pepperjack cheese
- greek yogurt and cilantro for garnish
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium heat; add ground turkey and heat until thoroughly cooked through
- Add 1 Tbsp olive oil and stir in onion until tender (about 5 mins)
- Mix in garlic, jalopeños, chiles, cumin, oregano and cayenne pepper
- Continue to cook, stirring frequently for 3 mins
- Add broth, chicken (if not using turkey) and beans
- Simmer for 15 mins and add kale at the end, stirring until slightly wilted
- Salt to taste
- Add cheese, greek yogurt and cilantro for garnish
