Slow-Cooker Leftover Turkey Chile Verde Recipe Recipe

Name: Slow-Cooker Leftover Turkey Chile Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, cut into large wedges; 4 serrano peppers or 2 jalapenos; 3 large, unpeeled cloves garlic; 2 pounds tomatillos, husked and cleaned; 1/2 cup finely chopped fresh cilantro, divided; 3 cups cooked turkey meat, preferably dark and light; 2 1/2 cups; or store-bought low-sodium chicken or turkey stock; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 tablespoon ancho chili powder; Kosher salt and freshly ground black pepper; 1 (14.5-ounce) can cannellini beans, drained; 2 1/2 tablespoons cornmeal; 1/4 cup sour cream; 1 red onion, finely chopped; 1 cup crushed tortilla chips; 1 cup pepper jack cheese; 1 lime, cut into wedges

Servings: persons

1 tablespoon olive oil
1 large onion, cut into large wedges
4 serrano peppers or 2 jalapenos
3 large, unpeeled cloves garlic
2 pounds tomatillos, husked and cleaned
1/2 cup finely chopped fresh cilantro, divided
3 cups cooked turkey meat, preferably dark and light
2 1/2 cups
or store-bought low-sodium chicken or turkey stock
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon ancho chili powder
Kosher salt and freshly ground black pepper
1 (14.5-ounce) can cannellini beans, drained
2 1/2 tablespoons cornmeal
1/4 cup sour cream
1 red onion, finely chopped
1 cup crushed tortilla chips
1 cup pepper jack cheese
1 lime, cut into wedges

1
Preheat broiler to high setting and adjust rack to the upper middle position. Line a baking sheet with foil and place onion, peppers, garlic and tomatillos on the tray in a single layer. Transfer tray to the oven and broil, flipping ingredients and rotating tray halfway through, until lightly charred and fully softened, about 15 minutes total. Remove from oven. When cool enough to handle, cut stems off of peppers and peel garlic. Transfer ingredients to a blender, along with 1/4 cup cilantro. Pulse to combine.
2
Add salsa verde to the slow cooker along with the turkey, stock, cumin, oregano, and chili powder. Season with salt and pepper. Cover and cook on low setting for 3 1/2 hours. Stir in beans and cornmeal and continue cooking for another hour.
3
Ladle soup into bowls and top with remaining cilantro, sour cream, red onion, tortilla chips and cheese. Serve with lime wedges.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, cut into large wedges, 4 serrano peppers or 2 jalapenos, 3 large, unpeeled cloves garlic, and more.

Yes, Slow-Cooker Leftover Turkey Chile Verde Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Leftover Turkey Chile Verde Recipe

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