Ingredients

• For the salsa verde:
• 1/2 pound fresh tomatillos, husked, or 1 (10-ounce) can of tomatillos
• 1/4 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 2 jalapeños, seeds and stems removed, chopped
• 1/2 cup chopped cilantro
• *
• *
• For the soup:
• 4 cups turkey or chicken broth
• 4 cups diced cooked turkey, white and/or dark meat, diced (or use chicken)
• 1 (15-ounce) can black beans, drained or 2 cups cooked black beans, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 cup chopped cilantro, plus more for serving
• 1 cup (4 ounces) Monterey Jack, shredded, plus more for serving
• 1/2 cup crushed tortilla chips
• 1 tablespoon lime juice
• Salt
• Sour cream, for serving
• 1 avocado peeled, pitted, and cut into wedges, for serving

Directions

1. First make the salsa verde. If using fresh tomatillos, place them in a pot and cover with water. Bring to a boil and then simmer uncovered for 10 minutes. They should be softened and a lighter green. Turn off the heat and allow to cool for 10 minutes. If using canned tomatillos, skip this step.

2. Place the tomatillos in a blender, along with either 1 cup of the cooking water or 1 cup of the canned tomatillos’ liquid. Add to the blender the onion, garlic, jalapeños and cilantro. Blend until smooth. You should have about 2 cups.

3. To make the soup, pour the salsa verde into a large pot. Add the broth, turkey, black beans, cumin, oregano and cilantro. Bring to a boil and then simmer for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 5 more minutes. Add the lime juice and then adjust seasonings, adding salt to taste.

4. To serve, top each bowl with shredded Monterey Jack, sour cream, avocado, and cilantro.

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