Ingredients
2
tablespoons vegetable oil
1
cup chopped onions
2
stalks celery, thinly sliced
4
cups chopped cooked turkey
2
cans (11 oz each) white shoepeg corn, undrained, or 4 cups frozen white shoepeg corn
2
cans (15.5 oz each) great northern beans, drained
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
teaspoons cumin
1/4
teaspoon red pepper sauce, if desired
1/2
cup shredded Monterey Jack cheese (2 oz)
1
tablespoon chopped fresh parsley
Preparation
In 5-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.
Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.
To serve, ladle chili into bowls. Sprinkle with cheese and parsley.
