1 lb. boneless, skinless turkey breast (cut into 1" cubes)
1 tsp. vegetable oil, divided
1 c. minced onions
1 tbsp. minced garlic
2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. cinnamon
1 (14 oz.) can tomatoes, chopped
1 (13 3/4 or 14 1/2 oz.) can chicken broth (skim fat from top)
1 can pinto beans, drained
1 (10 oz.) pkg. frozen succotash

Pat turkey dry with paper towels. Heat 1/2 teaspoon oil in large saucepot over high heat. Add half the turkey and brown on all sides; transfer to plate. Repeat with remaining 1/2 teaspoon oil and turkey. Add onions to pot; cover and cook over medium heat until tender, 5 minutes. Stir in garlic and spices; cook 30 seconds. Add tomatoes and bring to a boil. Add broth, beans and succotash. Bring to a boil; reduce heat and simmer 10 minutes. Add turkey and simmer 5 minutes more. Makes 8 cups.