Serves 4

Prep time 10 min.

Cook time 25 min.


2 Tbsps. olive oil

1 cup diced onion

2 cloves garlic, minced

2 tsps. cumin

4 cups College Inn® Chicken Broth

3 cups chopped cooked turkey [or chicken]

1 can (15oz.) reduced-sodium black beans, rinsed and drained

1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained

1 can (4oz.) diced green chilies, not drained

tortilla chips, coarsely crushed

limes, cut into wedges

Optional Toppings:

  • chopped cilantro
  • sliced green onions
  • avocado, diced
  • radishes, diced
  • shredded Monterey Jack cheese
  • low fat sour cream



  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring constantly, until onions are softened. Add cumin; cook 30 seconds, stirring constantly.

  2. Stir in broth, turkey, beans, tomatoes and chilies. Bring to a boil; reduce heat and simmer 15 minutes. Serve with tortilla chips, lime and choice of toppings, as desired.

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