Breast of Turkey Soup with Beans
A roasted then shredded Honeysuckle White turkey breast and all the fixins for a comforting turkey and
bean soup make this a simply souperior dinner for the whole family!
Ingredients:
1 Honeysuckle White Boneless Turkey Breast – Roasted at 350 degrees for 45 minutes then shredded
3 Tablespoons extra virgin olive oil
4 garlic cloves, minced
1 medium onion, chopped
1/2 teaspoon beau monde
1/2 teaspoon ground cumin
1 teaspoon oregano
1 – 4 ounce can mild chilis
48 ounces chicken broth
2 – 16 ounce cans great northern beans, mos drained
16 ounce can pinto beans, not drained
1 large jalapeno, thinly sliced
1. In your favorite soup pot heat the 3 tablespoons of olive oil and add the garlic and onion and saute
until transparent.
2. To your pot add beau monde, cumin, oregano and the undrained can of chilis and simmer briefly.
3. Add about 1 cup of the chicken broth and heat to simmering.
4. Add the turkey to this and stir for a minute or two and then add the rest of the chicken broth and heat
to boiling and continue to boil for 10 minutes.
5. Add the canned beans bring to a boil and then decrease heat to a simmer.
6. Keep the chili at a simmer for up to an hour until ready to serve.
Serves 6-8
Serve with the sliced jalapenos and a nice crusty bread!