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Originally published Wednesday, November 21, 2007 at 12:00 AM

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Recipe for leftovers: Turkey-Pinto Bean Soup with Nacho Garnish

Serves 10

Soup:

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) can peeled and diced tomatoes, undrained

1 (4-ounce) can diced green chilies

6 cups turkey or low-sodium chicken broth

2 (15-ounce) cans pinto beans, drained, rinsed and drained again

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3 ½ to 4 cups diced cooked turkey meat

1 cup cooked rice

½ teaspoon ground cumin

1 teaspoon dried oregano, crushed

¼ teaspoon cayenne pepper

½ teaspoon salt

Nachos:

2 ½ 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. Add onion, garlic, red pepper, carrots and celery. Sauté 10 minutes.

2. Stir in undrained tomatoes, chilies and broth. Bring to a boil, reduce the heat and simmer 10 minutes.

3. Stir in the pinto beans, cooked turkey meat, rice, cumin, oregano, cayenne and salt. Simmer 15 minutes.

4. To prepare the nachos: Spread the tortilla chips on a baking sheet and sprinkle with the cheese. Place on the top rack of the oven and broil until bubbly. Garnish each serving of soup with a few nachos and serve the remaining on the side.

Copyright © 2007 The Seattle Times Company

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