Quick Turkey & Rice White Chili Print Email

1 TBS olive oil
1 TBS butter
1 medium onion, chopped
2 minced cloves garlic
3 cups shredded cooked turkey
2 cups cooked brown or wild rice
1 can Great Northern white beans
1 can white corn
2 cans diced chiles
15 ounces chicken broth
1 tsp cumin powder
dash of Tabasco sauce to taste
6 ounces shredded Monterey Jack cheese

Sauté the onion and garlic in the butter and olive oil until soft. Add the remaining ingredients except for the cheese and cook until piping hot. Adjust seasonings, place in individual bowls and garnish with cheese. Serves 6 - Wen Zientek

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