Chipotle Turkey Chili

 

3/4

lb lean ground turkey

1

medium onion, chopped (1/2 cup)

1

tablespoon finely chopped garlic

1

cup Green Giant® frozen whole kernel corn, thawed

1

can (15 oz) cannellini beans, undrained

1/2

cup Progresso® chicken broth (from 32-oz carton)

1/4

teaspoon salt

1

chipotle chile in adobo sauce (from 7-oz can), finely chopped

1/2

cup reduced-fat sour cream

1/2

cup chopped fresh cilantro

1/3

cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)

• 1 In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
• 2 Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• 3 Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.