As I was cooking this I forgot to take photos (sad). I will post one photo, and it is of the measly left overs that I took for lunch at work.
Here are the ingredients:
4 cups light & free (aka low sodium) chicken broth
2 cups tap water
5 servings (about 20 ounces) 99% fat free ground turkey
2 jalapeño peppers, diced
4 tbsp of diced green chiles in a can
2 yellow onions, diced
3 cloves of garlic, minced
1 cup of any medium heat salsa
2 16 oz cans of white beans (cannellini is that I used)
1 tbsp extra virgin olive oil
Brown the ground turkey. Drain the beans and rinse them with water to get rid of some of that salt that they are canned with.
In a large dutch oven, crockpot, or just big pot over medium heat, place the beans, 1 garlic minced, 1 diced onion, the chicken stock, the water, the salsa, and the meat to a boil. Lower the heat and let this cook together, covered, for about 15 minutes.
In the pan where you browned the turkey, heat the oil. Saute the remaining onion & garlic, add the peppers, and all of the spices together for about 3-4 minutes. Take this mixture, and add to your big pot of soup.
Cover the pot and let simmer for about 2 hours. Taste after 30 minutes and adjust salt & heat to your liking. This had a mild heat to it; kind of lingered on the back of your tongue just a touch.
When it's done, it should have reduced about a 1/4 of the liquid you originally placed in the pot and should appear a lot thicker.
If you like, add some 2% or other low fat shredded Mexican cheese and serve with tortilla chips like we did. Ole!
Approximate nutrition facts (livestrong.com)