Olive Oil: 2 tbsp
Garlic (peeled and fresh: 2 oz.
Jalapeno Peppers: 1 ½ oz. chopped fine
Yellow Onions: 12 oz. chopped
Yellow Bell Peppers: 5 oz. diced in 1 cm pieces
Cumin Seed: 1 tbsp. ground
Oregano: ½ tsp
Coriander: 2 ½ oz. ground
Chili Powder: 1 tbsp.
Cinnamon: 1 tsp ground
Black Pepper: 2/3 tsp ground
Bay Leaves: 2 whole
Turkey Breast: 2.2 lbs. with skin on minced
Navy Beans: 2.2 lbs.
Corona Extra or Modelo: 1 bottle
Chicken Stock: 28 oz.
Salt: 2 tsp
Season the turkey meat with the salt and black pepper and sear nice and brown. Set aside.
Heat the olive oil and add the garlic and jalapeno and cook till the garlic is light brown.
Add the onions and yellow peppers and continue to sauté until the onion is soft and clear.
Add the bay leaf, cumin, coriander, chili powder, oregano and cinnamon. Sauté for one minute.
Add the cooked turkey once minced and 1 lb. on the navy beans.
Add the beer and the chicken stock.
Bring all to a boil and simmer, stirring often.
Puree balance of white beans adding some soup stock as necessary.
Add the bean puree to the soup and mix well.
Simmer 10 minutes and enjoy!