• 2 pkgs ground turkey
• 1 Lg can chicken broth
• 2 Sm cans chicken broth
• 3 cans great northern beans, 2 ½ cans drained, ½ can mashed to thicken sauce
• 3 stalks celery, chopped
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 jalapeno pepper, minced
• 2 carrots, shredded
• 1 can mexicorn/regular corn, drained
• 1 c. cabbage, chopped (optional)
• 2 c. kale, rinsed well and finely chopped (only use the curly edges, not the stem)
• 1 Tbsp minced garlic
• 1 packet McCormick’s White Chicken Chili powder

Spices to use as desired: Oregano, Basil, Thyme, Poultry Seasoning, Sage, Chili Powder, Garlic Powder, Onion Powder, Red Pepper Flakes (optional), Cayenne Pepper (optional), Tarragon, Salt, Pepper, a tiny dash of Nutmeg

Optionally, serve with:

• Sour Cream
• Cilantro, chopped
• Sharp Cheddar Cheese, shredded

1. Chop all veggies before you start to brown turkey. Add a little olive oil in large stockpot and brown turkey which has been seasoned with salt, pepper, sage and poultry seasoning.
2. Add celery, onion, peppers, carrots and cabbage to the browned turkey. Cook about 8 minutes on medium heat until onions are translucent.
3. Add all the spices in desired amounts including the whole packet of White Chicken Chili powder, minced garlic and the 1 lg. can of chicken broth/stock. Stir.
4. Cook for 10 minutes at a nice simmer.
5. Add drained beans and mashed beans to thicken, more chicken broth if needed, the drained corn and the kale. Simmer an additional 10-15 minutes. Don’t stir too much or you’ll smash all the beans.
6. Taste for additional seasonings if needed.

Serve hot with a dollop of sour cream, topped with freshly chopped cilantro and ringed with sharp cheddar cheese.