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© Meredith Corporation. All rights reserved. Used with permission.
(About 12 cups)
Coat an unheated large skillet with cooking spray. Add oil; heat over medium-high heat. Add onions and garlic; cook 5 to 6 minutes or until tender, stirring often. Stir in green chiles, 1 tablespoon chili powder, oregano and cayenne; cook for 1 minute. Transfer to a 3 1/2- to 4-quart slow cooker.
Mash one can of the beans. Stir all of the beans, the broth, and the water into the mixture in the slow cooker. Stir in turkey (or chicken). Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. Add 3/4 cup of the cheese, stirring until melted. To serve, top each serving with about 1 teaspoon sour cream and 1 teaspoon cheese. If desired, garnish with cilantro and additional chili powder.