onion, carrot, parsnip and stalk of celery, coarsely chopped
lean ground turkey or chicken
each salt and pepper
each ground cumin and dried oregano leaves
romano beans or other white beans such as kidney or navy, drained and divided
1 1/2 cups
reduced sodium chicken broth, divided
low salt whole kernel corn
finely chopped cilantro leaves
jalapeño or other hot pepper, seeded and diced
Place onion, carrot, parsnip and celery in the bowl of a food processor fitted with a metal blade. Pulse the vegetables until finely chopped. Reserve processor for later use.
Heat oil in a large saucepan set over medium-high heat. Add vegetable mixture, turkey, salt, pepper, cumin and oregano. Cook, stirring often,for 7 min. or until turkey is browned and vegetables are softened.
Meanwhile, pulse 1 cup (250 mL) of the beans with 1 cup (250 mL) of chicken broth in the food processor until smooth. Add puréed beans, remaining broth, remaining beans and corn to the pan and bring to a boil. Simmer for 7 min. or until slightly thickened. Stir in cilantro and garnish with a dollop of sour cream and few pieces of jalapeño just before serving.
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