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1. The afternoon or evening before, wash and soak beans in separate bowls or cups.
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2. When you are ready to start cooking the soup, drain and rinse beans and put them into the pot then cover with the turkey stock and 2 cups water. Bring up to a boil, then turn down heat to a very gentle simmer. Add the chicken bouillon, cumin, chili powder, grated cloves of garlic, 1/2 yellow onion chopped and a small can of mild (or medium/hot) diced green chilies.
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3. Taste the broth and see if any flavors need adjusting. More cumin? Salt? Just remember you will be adding other flavors.
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4. After 1 hour and 30 minutes cooking, turn heat up to a gentle to medium boil. Dice up celery stalks and carrots and set aside for later.
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5. When the beans have been cooking for at least 2 hours, check to see how close they are to being done. If they are pretty close to being done (no longer crunchy), add celery and carrots.
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6. When the celery and carrots are soft and beans are done (about 15-20 minutes), add drained tomatoes (chopped or diced) and cilantro. Bring back up to a boil for about 3-5 minutes.
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7. Serve in bowls with as much shredded cheese and sour cream as you want. If desired, add a sprinkle of fresh cilantro on the top.
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Enjoy!
