Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (4-ounce) can diced jalapeño peppers
• 1 (4-ounce) can chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2 (14.5-ounce) cans chicken broth
• 2 cups cooked turkey breast, chopped (leftovers work great!)
• 2 (15-ounce) cans white beans (cannellini, chickpeas, or great northern beans)
• 1 cup shredded Monterey Jack cheese

Instructions

1. Cook the Aromatics: Heat the vegetable oil in a large saucepan over medium heat.

2. Add the chopped onion and cook, stirring frequently, until tender (about 5 minutes).

3. Stir in the minced garlic, diced jalapeños, green chilies, cumin, oregano, and cayenne. Cook for about 3 minutes until fragrant.

4. Add the Broth and Turkey: Pour in the chicken broth and add the chopped leftover turkey. Stir to combine.

5. Incorporate the Beans and Simmer: Add the white beans to the pot, stirring well.

6. Reduce heat to low and let the chili simmer for 15 minutes, stirring occasionally to meld flavors.

7. Finish with Cheese: Remove the saucepan from heat and slowly stir in the shredded Monterey Jack cheese until fully melted.

8. Serve: Ladle the chili into bowls and enjoy warm. For extra toppings, consider sour cream, cilantro, or tortilla chips!