8

1 Medium onion, diced
1 t. Epicurean Spanish Picual Extra Virgin Olive Oil
1 garlic clove, minced
3 cups chopped cooked chicken or turkey
1 (15-oz) Cannellini Beans
3 ½ cups chicken or turkey broth
1 (11 oz) can whole kernel corn with red peppers
1 (10 oz) can diced tomatoes & green chilies
½ t chili powder
½ t ground cumin
1/8 t. salt
1/8 t pepper
Toppings: sour cream, shredded Mexican four-cheese blend

Sautee onion in Epicurean Spanish Picual Olive Oil in a large dutch oven over medium heat for 7 min. or until tender. Add garlic and sauté 1 min. Stir in turkey and next 8 ingredients. Bring to boil, stirring occasionally, reduce heat and simmer 15 min. Serve with desired toppings.