Ingredients

1 Tbsp. oil

1/4 c. onion, chopped (or 1 Tbsp. dried onion)

1 c. celery, cooked

4 c. cooked turkey, chopped

2 (15.5-ounce) cans Great Northern beans, drained and rinsed (or other white beans)

2 c. frozen corn

1 (4-ounce) can chopped green chilies

4 c. turkey or chicken broth (plus extra to adjust thickness)

1 to 2 tsp. ground cumin (to taste)

Shredded mozzarella cheese (optional)

Directions

Heat oil in a skillet over medium heat. Add onion and celery; cook and stir two to three minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat, stirring occasionally until thoroughly heated. Sprinkle mozzarella cheese on top, if desired.

Makes 8 servings.

When made with low-sodium chicken broth, each serving: about 250 calories, 3.5 grams (g) of fat, 26 g carbohydrate, 27 g protein, 7 g fiber and 330 mg sodium