Tonight's dinner tasted amazing AND it helped empty the fridge of some Thanksgiving leftovers: an onion, roasted turkey, and chicken stock. All out of the fridge and into the pot, along with some jalapeños, cannellini beans, salsa verde, and a few spices. The salsa verde really makes it (believe me - I tasted it before I added it), so don't leave it out! This couldn't be easier and I threw it together in less than 30 minutes after coming home from the gym tonight!
COOK'S NOTE: If you don't have roasted turkey, use about a pound of ground turkey in this instead. Use the 7% lean ground turkey as the dark meat gives it better flavor and is less dry.
- Leslie Ann
1 Tbs. olive oil
1 small onion, finely chopped
2 jalapeño chiles (ribs and seeds removed for less heat, if desired and if you're weak like that), minced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cups roasted turkey, white and dark meat, cut into bite sized pieces
1 can cannellini beans (15.5 ounces), drained and rinsed
1 c. reduced-sodium chicken stock
1 c. Trader Joe's Salsa Verde
Garnishes, such as lime wedges, cilantro, Greek yogurt, and grated cheese
1. In a Dutch oven, heat oil over medium heat. Add onion, jalapeño, garlic, oregano, and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.
2. Add turkey, beans, salsa verde and stock. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.
3. Ladle into bowls and garnish as desired!