Ingredients
- 2 jars small tomatillo salsa
- 2-4 poblano peppers
- 2 onions
- 5 cloves garlic chopped
- 1 qt chicken stock
- 1# ground chicken or turkey
- 1 tsp cumin powder
- 1/4 tsp garlic powder
- Salt and pepper
- 1 avocado
- 1 handful cilantro
- Lime juice for serving
Instructions
- Chop onions and peppers saute in oil over medium heat for about 8 minutes or until translucent. While onions are cooking, chop cilantro and set aside.
- Once the onions are mostly cooked, add the ground turkey. Season with the cumin and garlic powder. Use spatula to stir. Cook and Stir for about 6 minutes until the turkey is crumbled and the pink is gone. [if you are using beans, skip this step and add the cans of drained beans once the pot is down to a simmer]
- While the turkey is cooking mince the Jalepeno ( I removed most of the seeds, just depends on your preference of heat).
- Add the jalepeno and garlic. Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce to simmer. Simmer for about 40 minutes or until all the veggies are cooked.
- Serve warm with shredded cilantro and squeeze 1/4 of a lime into each bowl
- Top with Cubed avocado