For 4 servings you will need:

1 turkey breast or thigh, about 1 1/2 lb.
2 cans (14 1/2 oz. each) chicken broth or 4 c. water
1 celery top
1 med. onion, sliced
1 bay leaf
1 can (15 1/2 oz.) garbanzo beans
1 tbsp. chopped canned green chile
1 tsp. dried oregano leaves
1 c. diced Monterey Jack cheese, optional
Freshly cracked black pepper or fresh dill

TIPS: The turkey can be skinned before cooking to lower the amount of fat in the broth. A turkey carcass can be used. Simmer in the same way, strain and use the scraps of meat. Use ready to use, full strength broth that does not need diluting.