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- Yield:serves 6 to 8
- Active time: 15 minutes
- Total time:45 minutes
- 2 tablespoons vegetable oil
- 1 large onion, minced (about 1 1/2 cups)
- 2 jalapeño peppers, minced (about 1/4 cup)
- 2 poblano peppers, finely diced (about 1 cup)
- 3 roasted Hatch peppers, or 3 cans whole green chilies, finely chopped by hand
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 cups homemade or store-bought low sodium chicken broth
- 2 (15 ounce) cans small white or cannelini beans with their liquid
- 1/2 cup minced fresh cilantro leaves
- 2 pounds leftover turkey meat, torn into rough bite-sized pieces
- 2 tablespoons fresh juice from about 2 limes
- Kosher salt and freshly ground black pepper
- lime wedges and grated pepperjack or jack cheese for serving
Heat oil in a large dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro, and turkey. Stir to combine.
Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.