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1 1/2 cups onion -- chopped

1/2 cup green bell pepper -- chopped

2 cloves garlic -- minced

1/2 teaspoon olive oil

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 cup chicken broth

19 ounces cannellini beans -- drain and rinse

2 cups turkey light meat -- cooked & cubed

1/2 cup monterey jack cheese -- grated

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.