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["Chop onion in a fine dice. Remove stems, veins and seeds from serranos and jalapenos and slice thinly crosswise.", "Roughly chop the garlic.", "Remove the veins and seeds from the poblanos and sweet peppers and cut into roughly half inch squares. (These first three steps can be done beforehand and kept in separate airtight containers in the fridge overnight.)", "Heat a good glug of your oil of choice in a soup pot over medium heat. When hot, add the onions and hot peppers with a pinch of kosher salt. Stir every minute or so, making sure to soften but not brown. 6-8 minutes.", "Add the garlic and turkey to the pot. Before adding store-bought ground turkey, I like to run a paring knife through the meat in a crisscross pattern to help it break down in the pot. Turn the heat up a little and smush the meat to break it up and help it brown.", "Add the tomato paste and the spices. Stir a lot. Brown that meat. Manage the heat on your burners. If you see the onion or anything else beginning to crisp, turn the heat down.", "Add the poblanos and peppers once the meat is nearly browned. Stir every now and then. You want to soften the peppers without melting them and also make sure the meat is cooked through.", "Add all the tomatoes and beans with another pinch of salt and cook until the peppers are tender on the lowest simmer possible on your stove. Taste the broth for your preferred ""chiliness"" and adjust if needed. If it's too spicy, you can always throw in some chopped soft corn tortillas to numb it or serve with yogurt or sour cream.", "Add corn. Simmer 5 more minutes or until the corn is heated through, but maintains its bite."]
