• 2 tbsp Oil
• 1 lb Fresh ground turkey or chicken
• 14 oz 1 jar artichoke hearts, drained and quartered, or 1 box frozen
• 6 cups Chicken Broth
• Optional: 1 large sweet potato, peeled and diced

Preparing the beans:

1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
2. Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours.
3. Drain beans and place in a 4-quart pot with 8 cups of fresh water.
4. Bring to a boil, reduce heat and simmer covered for 45 minutes.
5. Remove from heat, drain and set aside until ready to use.

Preparing the soup:

1. In a 4-quart pot, Sauté turkey in oil over medium heat.
2. Stir in contents of California Gold Rush White Bean Chili Mix vegetable packet and artichoke hearts or sweet potato.
3. Add drained, cooked beans and chicken broth to pot.
4. Bring to a boil, reduce heat and simmer covered, for 1 hour.
5. Optional: Serve with lime wedges, cilantro, and/or sour cream.