Turkey Chili Verde

This recipe is all about building layers of deep flavor. First we fry fresh corn tortillas in canola oil, which yields a crispy garnish and corn-infused oil for cooking. We blister onions and multiple varieties of green peppers in that oil, which are later blended with some of the beans and tortillas, yielding authentic fire-roasted chile flavor and hearty body to the soup. The results are rich and spicy and the perfect foil for a post-Thanksgiving meal.

Ingredients

Serves 8-10

1/2 CUP CANOLA OIL

6 CORN TORTILLAS, CUT INTO THIN STRIPS

1 LARGE YELLOW ONION, CUT INTO 1/8S

4 POBLANO PEPPERS, STEM AND SEEDS REMOVED, CUT INTO LARGE PIECES

4 ANAHEIM OR HATCH PEPPERS, STEM AND SEEDS REMOVED, CUT INTO LARGE PIECES

2 SERRANO PEPPERS, STEMS AND SEEDS REMOVED

4 CLOVES GARLIC, PEELED AND SMASHED

1 TEASPOON GROUND CUMIN

8 CUPS CHICKEN OR TURKEY BROTH

1/2 TEASPOON GROUND CORIANDER

2 LBS SHREDDED COOKED TURKEY (WHITE AND DARK MEAT)

4 (14-OZ) CANS CANNELLINI BEANS, DRAINED AND RINSED

1 TABLESPOON COARSE KOSHER SALT, OR TO TASTE

FRESHLY GROUND BLACK PEPPER, TO TASTE

2 TABLESPOONS LIME JUICE, PLUS MORE FOR SERVING

8 OUNCES GRATED PEPPER JACK CHEESE, DIVIDED

1/4 CUP ROUGHLY CHOPPED CILANTRO, MORE FOR GARNISH

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Instructions

1

Heat canola oil in 7¼-quart Dutch Oven over medium heat until shimmering. Add tortilla strips and fry until golden and toasty, about 3-4 minutes (work in two batches to avoid crowding). Remove from oil with tongs and transfer to a plate lined with a paper towel and sprinkle with salt.

2

Add the large pieces of onion, poblano, anaheim and 1 of the serrano peppers to the same hot oil. Cook over medium-high heat, stirring occasionally, until vegetables are charred and blistered and begin to soften, about 8-10 minutes. Add garlic cloves, cumin, and coriander and cook 2 minutes longer. Remove the pot from the heat.

3

Carefully transfer all of the charred vegetables to a blender or a food process. Add 1 cup chicken broth, 1 can of beans, and a handful of the fried tortilla strips. Pulse until everything is very finely chopped into a thick puree.

4

Add puree back to the (still-hot) pot and stir in remaining broth and salt. Bring to a simmer over medium heat, then stir in turkey meat and remaining beans. Simmer for 15-20 minutes to allow flavors to meld.

5

Stir in lime juice, half of the grated cheese, and the cilantro. Taste and adjust seasoning if necessary.

6

Ladle chili generously into serving bowls. Top with more cilantro, more grated cheese, and fried tortilla strips. Top with thinly sliced serrano if desired for more heat.

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