Ingredients
1
tablespoon vegetable oil
1
lb ground turkey
1
large poblano chile, seeded, finely chopped
2
cups water
1
teaspoon chipotle chile powder
2
cans (16 oz each) pinto beans, drained, rinsed
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
Shredded Cheddar cheese, if desired
Preparation
In 3-quart saucepan, heat oil over medium-high heat. Add turkey and poblano chile; cook 5 minutes, stirring occasionally, until turkey is no longer pink.
Stir in water, chile pepper powder, beans and salsa. Cover; heat to boiling. Mash beans slightly with potato masher until soup is slightly thickened. Garnish individual servings with cheese.
