Turkey White Chili

1 lb ground turkey
1/2 yellow onion (diced)
2 small jalapenos (cut in half rings)
3 cloves garlic (minced)
Chili powder
Cumin
Paprika
Salt
Pepper
2 russet potatoes (cubed - fairly small pieces)
1 can chicken broth
Enough chicken stock to cover ingredients
1 can diced green chilis
2 cans white beans
1/4 cup milk
4 oz Monterrey Jack cheese
Cooked pasta

Brown ground turkey in a large soup pot or Dutch oven. Push to the side and add onion, jalapeños, and garlic. Season with chili powder, cumin, paprika, salt and pepper. (Sorry, I didn't measure! I just kind of threw it all in there and adjusted along the way as it seemed appropriate.) Cook over medium heat until onions start to get translucent. Add potatoes and can of chicken broth. Then add enough chicken stock to cover ingredients. Bring to a boil and cook until potatoes are tender, about 10 minutes. Mash a little bit with a potato masher to thicken broth a bit, but still leaving some potato cubes. Add green chilis and white beans and continue cooking over medium heat.  Add milk and cheese, stirring until cheese is melted. Taste and add more seasoning as needed. Add cooked pasta. Continue cooking until everything is heated through.