Ingredients
1 tablespoon olive oil
1 large onion, cut into large wedges
4 serrano peppers or 2 jalapeños
3 large, unpeeled cloves garlic
2 pounds tomatillos, husked and cleaned
1/2 cup finely chopped fresh cilantro, divided
3 cups cooked turkey meat, preferably dark and light
2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon ancho chili powder
Kosher salt and freshly ground black pepper
1 (14.5-ounce) can cannellini beans, drained
2 1/2 tablespoons cornmeal
1/4 cup sour cream
1 red onion, finely chopped
1 cup crushed tortilla chips
1 cup pepper jack cheese
1 lime, cut into wedges
Procedures
Preheat broiler to high setting and adjust rack to the upper middle position. Line a baking sheet with foil and place onion, peppers, garlic and tomatillos on the tray in a single layer. Transfer tray to the oven and broil, flipping ingredients and rotating tray halfway through, until lightly charred and fully softened, about 15 minutes total. Remove from oven. When cool enough to handle, cut stems off of peppers and peel garlic. Transfer ingredients to a blender, along with 1/4 cup cilantro. Pulse to combine.
Add salsa verde to the slow cooker along with the turkey, stock, cumin, oregano, and chili powder. Season with salt and pepper. Cover and cook on low setting for 3 1/2 hours. Stir in beans and cornmeal and continue cooking for another hour.
Ladle soup into bowls and top with remaining cilantro, sour cream, red onion, tortilla chips and cheese. Serve with lime wedges.
Source: Serious Eats
1 tablespoon olive oil
1 large onion, cut into large wedges
4 serrano peppers or 2 jalapeños
3 large, unpeeled cloves garlic
2 pounds tomatillos, husked and cleaned
1/2 cup finely chopped fresh cilantro, divided
3 cups cooked turkey meat, preferably dark and light
2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon ancho chili powder
Kosher salt and freshly ground black pepper
1 (14.5-ounce) can cannellini beans, drained
2 1/2 tablespoons cornmeal
1/4 cup sour cream
1 red onion, finely chopped
1 cup crushed tortilla chips
1 cup pepper jack cheese
1 lime, cut into wedges
Procedures
Preheat broiler to high setting and adjust rack to the upper middle position. Line a baking sheet with foil and place onion, peppers, garlic and tomatillos on the tray in a single layer. Transfer tray to the oven and broil, flipping ingredients and rotating tray halfway through, until lightly charred and fully softened, about 15 minutes total. Remove from oven. When cool enough to handle, cut stems off of peppers and peel garlic. Transfer ingredients to a blender, along with 1/4 cup cilantro. Pulse to combine.
Add salsa verde to the slow cooker along with the turkey, stock, cumin, oregano, and chili powder. Season with salt and pepper. Cover and cook on low setting for 3 1/2 hours. Stir in beans and cornmeal and continue cooking for another hour.
Ladle soup into bowls and top with remaining cilantro, sour cream, red onion, tortilla chips and cheese. Serve with lime wedges.
Source: Serious Eats