Step 1

Heat the olive oil in a large, deep Dutch oven or pot over medium-high. Once hot, add the onion and sauté until beginning to soften; about 4 minutes.

Step 2

Add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently and breaking apart the turkey, until the meat is crumbled and cooked through, about 3 minutes.

Step 3

Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, and pasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook until the noodles are al dente, about 10 minutes. Remove from the heat.

Step 4

Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.