3/4 Lbs. lean ground turkey
1 medium white onion chopped(1/2 cup)
1 tablespoon finely chopped garlic
1 cup Green Giant frozen whole kernel corn, thawed
1 (15 oz) can cannellini beans, undrained
1/2 cup low sodium chicken broth
1 chipotle Chile in adobe sauce from 7 oz. can, finely chopped
1/2 cup reduced fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
In a 4- quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
Stir in corn, beans, broth, and Chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors stirring occasionally.
Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and cheese. This recipe takes around 30 minutes of prep time and yields 4 servings. Give it a try for a weekend lunch. Trainer Todd