Turkey-Pinto Bean Soup With Nacho Garnish

• 2 tablespoons oil
• 1 medium onion, peeled and finely chopped
• 2 medium cloves garlic, peeled and minced
• 1 large red bell pepper, seeded and finely diced
• 2 medium carrots, peeled and finely diced
• 2 ribs celery, finely diced
• 1 (28 ounce) canpeeled and diced tomatoes, undrained
• 1 (4 ounce) can diced green chilies
• 6 cups turkey or 6 cups low-sodium chicken broth
• 2 (15 ounce) cans pinto beans, drained, rinsed and drained again
• 4 cups diced cooked turkey meat
• 1 cup cooked rice
• 12 teaspoon ground cumin
• 1 teaspoon dried oregano, crushed
• 14 teaspoon cayenne pepper
• 12 teaspoon salt
• 2 12 cups corn tortilla chips
• 1 cup coarsely grated pepper jack cheese

1. To prepare the soup: In a large pot, heat oil over medium heat.
2. Add onion, garlic, red pepper, carrots and celery.
3. Saute 10 minutes.
4. Stir in undrained tomatoes, chilies and broth.
5. Bring to a boil, reduce the heat and simmer 10 minutes.
6. Stir in the pinto beans, cooked turkey meat, rice, cumin, oregano, cayenne and salt.
7. Simmer 15 minutes.
8. To prepare the nachos: Spread the tortilla chips on a baking sheet and sprinkle with the cheese.
9. Place on the top rack of the oven and broil until bubbly.
10. Garnish each serving of soup with a few nachos and serve the remaining on the side.

oil, onion, garlic, red bell pepper, carrots, celery, tomatoes, green chilies, turkey, pinto beans, turkey meat, rice, ground cumin, oregano, cayenne pepper, salt, corn tortilla chips, pepper

Taken from www.food.com/recipe/turkey-pinto-bean-soup-with-nacho-garnish-442820 (may not work)