2 tsp olive oil
1 lb ground turkey (I use 93% fat-free)
1 small onion, chopped
2 oz canned diced green chiles (mild)
1 cup chipotle barbecue sauce, or 1 cup smoky barbecue sauce + 1-2 chopped chipotle peppers in adobo
15-oz can black beans, drained and rinsed
1 cup roasted corn kernels (I use Trader Joe's)
1 cup canned tomato
3 cups chicken stock, homemade or store-bought (I use 99% fat-free when I use store-bought)
10 shakes of green (jalapeño) Tabasco
Kosher salt and fresh black pepper, to taste
Optional garnishes: sour cream, cilantro leaves, strips of toasted tortillas
In a Dutch oven or heavy stock pot, heat the oil, and brown the turkey over medium heat, stirring frequently. When the turkey is browned, add the onion and green chiles, and stir for 1 minute.
Stir in the barbecue sauce, beans, corn, tomato and chicken stock. Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes. Season with green Tabasco, salt and pepper to taste.
Garnish individual portions with sour cream, cilantro leaves or strips of toasted tortillas. Serve hot.