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Ingredients
- 2 Tbsp. unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 ½ lbs. lean ground turkey
- 2 ½ tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 (15-oz.) can great northern beans (drained and rinsed)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 cup low-sodium chicken broth
- 2 Tbsp. all-purpose flour
- 3 cups non-fat milk
- 2 cups shredded sharp white cheddar cheese (plus more for garnish)
- Crushed red pepper flakes (for garnish)
- Pickled jalapeno slices (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- In a large, heavy-bottomed pot over medium heat, heat the butter.
- Add the onion, bell pepper and carrots and cook until softened, about 6 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the ground turkey and cook, breaking it up with a spoon, until completely browned, about 6 to 8 minutes.
- Add the chili powder, cumin, oregano, salt and pepper and cook until fragrant, about 1 minute.
- Sprinkle in the flour, cooking until lightly toasted.
- Gradually pour in the milk while stirring constantly, until smooth and creamy, about 2–3 minutes.
- Add the great northern beans, cannellini beans and chicken broth and bring the mixture to a simmer.
- Cook the chili uncovered at a gentle simmer for 20 to 25 minutes, stirring occasionally, until thickened.
- Remove from the heat and stir in the cheddar cheese until melted and fully incorporated.
- Divide the soup evenly among serving bowls.
- Garnish with additional cheese, pepper flakes, jalapenos and cilantro and serve.
NUTRITION FACTS
PER SERVING
Calories: 430
Protein: 38g
Carbohydrate: 26g
Fiber: 6g
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 120mg
Calcium: 520mg
Sodium: 720mg
Sodium: 7g
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