Ingredients

• 3/4 lb Ground turkey
• 1 Medium Onion, chopped (1/2 cup)
• 1 Tablespoon Finely chopped garlic
• 1 Cup Frozen whole kernel corn, thawed
• 1 Can (15 oz) Cannellini beans, undrained
• 1/2 Cup 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 Sour cream
• 1/2 Cup Chopped fresh cilantro
• 1/3 Cup Shredded Colby-Monterey Jack cheese blend (1 1/3 oz)

Directions

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.

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