Ingredients

Scale

1 tbsp olive oil
2 yellow onions (diced)
4 cloves garlic (peeled and diced)
2 4 oz cans green chilies
1 tbsp cumin
2 tsp dried oregano
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp cayenne
6 cups chicken or turkey stock
1 lb great northern beans (dry beans)
2 lbs cooked turkey
2 cups monterey jack (shredded)
chopped cilantro and sour cream for garnish

Instructions

Heat olive oil in a large dutch oven over medium heat. Add onion and cook 5 minutes. Add garlic and cook 2 minutes more. Add spices (cumin, oregano, cloves, and cayenne) and green chilies and cook another minute.
Stir in beans and broth. Bring mixture to a boil. Reduce heat and cover. Simmer 2 hours or until beans are tender, stirring occasionally. Add additional broth if needed
Once beans are tender, stir in turkey and 1.5 cups of cheese. Heat through
Serve with sour cream, cilantro, and remaining shredded cheese.

Notes

I sometimes soak the beans for 4-8 hours before cooking. Supposedly this helps make them easier to digest (i.e., reduces flatulence associated with beans). It also can shorten the required cook time. This article provides a nice run down of several soaking methods and their impact (if any) on flavor/texture.

It’s possible to substitute canned beans for dried beans. I think the flavor is better when you use dried beans and let them simmer for 2 hours. However, if you are short on time, swap 3 to 4 cans of beans for the 1 lb of dried beans. Simmer the canned beans for 30 minutes before adding the turkey (instead of 2 hours). You will also want to reduce the liquid.