Cook time: 40 mins
3 TB. olive oil
1 lb. ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 fresh poblano pepper, diced
1 green bell pepper, diced
1 TB. ground cumin
2 tsp. oregano
1/4 tsp. cayenne pepper
2 whole bay leaves
1 4-oz. can diced green chiles
1 16-oz. jar salsa verde
32 oz. chicken stock
1 Cup water
1-2 tsp. salt
2 15-oz. cans cannellini/white kidney beans
1/4 Cup chopped fresh cilantro for garnish (optional)
Heat 2 TB. of the oil in a stock pot over medium.
Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible. Once the turkey is no longer pink, transfer it to a bowl and set aside.
Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes.
Add the poblano and bell pepper and stir until fragrant, about 2 minutes. Add the cumin, oregano and cayenne and stir until combined.
Add the turkey, bay leaves, canned green chiles, salsa, chicken stock, water and salt. Stir to combine and then bring to a simmer.
Once simmering, cover and turn the heat down to low. Simmer for 30 minutes. Then uncover, add the beans, stir to combine and simmer for about 10 minutes.
Ladle into bowls and garnish with cilantro if desired.
recipe source: Recipes | Penzeys