1 (15 or 16-ounce) can Great Northern beans, drained
1 (15-ounce) ca dark red kidney beans, drained
2 cans (4.5-ounce each) chopped green chilies, undrained
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red cayenne pepper
3 1/2 cups chicken broth
2 pounds turkey thighs, skin removed
1 cup frozen white shoepeg corn, thawed
2 tablespoons all-purpose flour
1/4 cup water
1 fresh lime, cut into wedges, if desired
In a 4-5 quart slow cooker, mix the beans, chilies, onion, garlic, cumin, red pepper and chicken broth.
Cover and cook on Low for 8-10 hours.
Remove turkey from cooker to cutting board. Remove meat from bones, discard bones. Cut turkey into bite-sized pieces. Add the turkey meat back into the cooker along with the corn.
In a small bowl, mix flour and water. Stir into soup. Increase heat setting to High. Cover and cook 20-30 minutes or until heated through and slightly thickened.
Serve each serving with lime wedges for squeezing juice over chili, if desired. You can also place a bottle of red pepper sauce on the table and let diners add the amount they like if they prefer a spicier, hotter soup. Yields 6 servings, 1 1/2 cups each.