As Aired on November 19, 2014Recipe Courtesy Chef Bryan WoolleyIngredients:2 Pounds Great Northern BeansWhite Beans5 Cups chicken stock1 tbsp Minced Garlic1/4cup Diced White Onion1/2cups Diced Green Chili1pound Shredded Turkey Breast & Thigh1tbsp Ground Cumin Seeds3tsp Fresh Chopped Oregano2tbsp White Ground Pepper1tsp Crushed Red Pepper1/4cup Fresh Chopped Cilantro1/2cup Sour Cream1tbsp Fresh Lime JuiceSalt to taste Directions:1.) Rinse beans well & cover with cool water.2.) Soak for 2 hours & drain well.3.) Place beans in large pot & cover with chicken stock.4.) Bring to a boil on high heat for approximately 15 – 20 minutes.5.) In a saucepan, heat butter over medium heat.6.) Sauté garlic, onion & chilis for 5 minutes until tender.7.) Add chili mixture to pot with beans.8.) Add shredded turkey, cumin, oregano, white pepper, red pepper flakes & half the cilantro.9.) Reduce heat to medium and cook for approximately 1.5 hours, stirring occasionally. Add salt to taste.10.) Mix sour cream & fresh lime juice together in small mixing bowl.11.) Season with salt & pepper to taste.12.) Garnish soup with dollop of sour cream mixture & top with fresh cilantro.