2 tablespoons olive oil
2 cups white onion, chopped
1 cup chopped carrots
1 rib of celery, chopped
4 large garlic cloves, minced
1 cup Fulton Lonely Blonde
1 cup chicken or turkey broth
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon smoked paprika
1/2 teaspoon dried crushed red pepper
2 (15oz) cans cannellini beans (rinsed and drained)
1 (15oz) can Great Northern beans (rinsed and drained)
1 jalapeno, chopped
2 cups cooked turkey, cut into cubes
1/2 cup heavy cream
salt and pepper
1 cup grated cheddar cheese
½ cup Chopped fresh cilantro
Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.
Stir in the garlic, cooking for about 30 seconds.
Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.
Stir in the heavy cream, remove from heat. Salt and pepper to taste.