2 C cooked turkey breast, coarsely chopped
12 oz (3 links) Italian chicken sausage
2 small onions, coarsely chopped
2 poblano peppers, coarsely chopped (it's not spicy, but you can use 1 if you like)
1 C shredded cheddar cheese
2 cans nacy beans, drained
2 C chicken broth
1 t cumin
1 C whole milk
1 t canola oil
1 t chili powder
1/2 t dried oregano
1/4 t pepper
Prep: Chop turney, onions, pepper (toss seeds)
Preheat large pot on medium-high with oil. Add peppers and onions. Cook 2-3 minutes until tender.
Reduce heat to medium. Remove casing from sausage and add to pan. Cook 5-6 minutes or until meat is browned, stirring frequently crumbling meat.
Stir in cumin, chili powder, oregano, pepper, beans and broth. Bring to a boil, reduce heat to low and cook for 10-12 minutes. Stir in turkey and milk, cook 2-3 minutes.
Serve in bowls, top with cheese.
