Ingredients: 2 lb cooked turkey, hand torn into pieces 2 TBSP olive oil 1 cup chopped onion 2 garlic cloves, minced 2 (15.8 oz) cans navy beans 1 (10.75 oz) can chicken broth 1 ¼ cup water 2 (4.5 oz) can chopped green chiles 1 bay leaf 1 tsp. ground cumin 1/8 tsp. ground white pepper Toppings: Cilantro, Monterrey Jack cheese, sour cream Instructions: Heat oil in a large Dutch oven. Add garlic and onion and cook until onion is tender. Add turkey for 6-8 minutes. Stir in beans and remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, 30 – 45 minutes or until thickened. Remove and discard bay leaf and serve with desired toppings.