|Ground turkey||12 Ounce, uncooked|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||3 Cup (48 tbs)|
|Canned great northern beans/Canned white kidney / cannellini beans||15 Ounce, drained, rinsed (1 Can)|
|Canned diced green chile peppers||4 Ounce (1 Can)|
|Instant chicken bouillon granules||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is brown.
Drain off fat, if necessary.
Stir in the 3 cups water, the beans, undrained chile peppers, chicken bouillon granules, cumin, and black pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Stir together the 1/4 cup water and the flour; stir into bean mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Top each serving with cheese