Soups



Chili Verde with Turkey and Garbanzo Beans | Print |
(7 votes, average 4.14 out of 5)

 

chili_verde

 

Serves 4

  • 1 pound boneless, skinless turkey breast (or chicken), cut into 1-inch cubes
  • Salt
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 1 small poblano pepper, seeded, chopped
  • 1 jar (16 ounces) Frontera Tomatillo Salsa
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 cup wáter
  • 1 teaspoon corn masa flour (optional)
  • For serving: crumbled Frontera Tortilla Chips, shredded Monterey Jack cheese, sour cream
  1. Season turkey with salt. Heat oil in large saucepan. Add turkey in a single, uncrowded layer and cook until lightly browned on all sides. Remove to a plate while you brown the rest. Remove the turkey from the pan.
  2. Add the onion and poblano to the pan and cook until tender, about 5 minutes. 
  3. Add turkey back to pan.  Stir in salsa, beans and water.  Heat to a simmer. Cook, stirring occasionally, over low heat until turkey is cooked through, about 20 minutes. Stir in masa flour if using and cook a few more minutes. Serve topped with crumbled tortilla chips, shredded cheese and a dollop of sour cream

Notes: This chili is also great made with pre-cooked turkey. Simply cook the onion and poblano in the oil as directed in Step 2 then, pull the cooked turkey into large shreds and add to the pan along with the salsa and beans.

 

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