Ingredients
1
tablespoon vegetable oil
1
turkey breast tenderloin (1 lb), cut into 1-inch pieces
2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
cup Old El Paso™ salsa verde
1
container (8 oz) refrigerated prechopped onion
1
1/2 teaspoons ground cumin
1/2 teaspoon pepper
1
can (11 oz) chipotle white corn, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
cans (15 oz each) reduced-sodium cannellini beans, drained, rinsed
Light sour cream, if desired
Preparation
Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook turkey in oil 6 to 8 minutes, stirring often, until browned. In slow cooker, mix turkey, broth, salsa, onion, cumin, pepper, corn and chiles.
Cover; cook on Low heat setting 7 hours.
Stir 1 can of the beans into soup. Mash remaining can of beans; stir into soup. Cover; cook 1 hour longer or until thickened. Serve with sour cream.
