White Turkey Chili

• 2 tblsp oil
• 1 cp chopped onions
• 2 stalks celery, thinly sliced
• 4 c chopped cooked turkey
• 2 (15.5-oz.) cans great northern beans, drained
• 2 (14 1/2-oz.) cans ready-to-serve chicken broth
• 2 (11-oz.) cans white corn, undrained, or 1 (1 lb.) pkg. frozen white corn
• 1 (4.5-oz.) can chopped green chiles
• 2 tsp cumin
• 1/4 tsp hot pepper sauce, if desired
• 2 oz. (1/2 c) shredded Monterey Jack cheese
• 1 tblsp chopped fresh parsley

Directions:

Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 mins or until vegetables are tender.

Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 mins or until thoroughly heated, stirring occasionally.

To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

12 (1-c) servings