Cliff’s White Turkey Chili

1 lb honeysuckle white breast strips cut into bite size chunks

½ C. sliced carrots

½ C. celery

3 – 14 ½ oz cans chicken or turkey broth

2 – 16 oz cans navy beans – do not drain

4 oz can green chilies – chopped and drained

½ tbs oregano

½ tbs cumin

½ tbs black pepper

½ C. sour cream (fat free if preferred)

1 ½ C. shredded Monterey jack cheese (fat free if preferred)

Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)