1/2poundfresh tomatillos, husked, or 1 (10-ounce) can of tomatillos
1/4medium yellow onion, chopped
4clovesgarlic, chopped
2jalapeños, seeded and chopped
1/2cupchopped cilantro
Ingredients for the soup::
4cupsturkey or chicken broth
4cupsdiced cooked turkey, white and/or dark meat, diced
1(15-ounce )can black beans, drained or 2 cups cooked black beans, drained
1/2teaspoonground cumin
1/2teaspoonoregano
1/2cupchopped cilantro, plus more for serving
1cup4 ounces Monterey Jack, shredded, plus more for serving
1/2cupcrushed tortilla chips
1tablespoonfreshly squeezed lime juice
Salt
Sour cream, for serving
1avocado peeled, pitted, and cut into wedges, for serving
Instructions
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.
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.
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.
To serve, top each bowl with shredded Monterey Jack, sour cream, avocado, and cilantro.