1 1/2 cups onion — chopped
1/2 cup green bell pepper — chopped
2 cloves garlic — minced
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
19 ounces cannellini beans — drain and rinse
2 cups turkey light meat — cooked & cubed
1/2 cup monterey jack cheese — grated
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.