2 Tablespoons olive oil
2 Cups chopped onion
2 Cups chopped celery
2 Quarts PULLED OR COOKED TURKEY BREAST, chopped
50 Ounces white kidney beans, well drained
44 Ounces white shoepeg corn, undrained
8 Ounces green chilies, chopped
2 Quarts TURKEY BROTH
2 Teaspoons ground cumin
3 Cups shredded Monterey Jack cheese
1 Bunch fresh cilantro sprigs
As needed Tortilla chips
1. In a medium stock pot, heat oil over medium heat. Add onion and celery, cook and stir until vegetables are tender.
2. Stir in turkey, beans, corn, chilies, broth and cumin. Combine well. Cover and cook about 20-30 minutes, stirring occasionally until heated through.
3. Serve 8 ounces per serving and garnish with cheese and cilantro. Serve with tortilla chips.
National Turkey Federation