Slow-Cooker Leftover Turkey Chile Verde Recipe (2024)

• 1 large onion, cut into large wedges

• 4 serrano peppers or 2 jalapeños

• 3 large, unpeeled cloves garlic

• 2 pounds tomatillos, husked and cleaned

• 1 tablespoon olive oil

• 1/2 cup finely chopped fresh cilantro, divided

• 3 cups cooked turkey meat, preferably dark and light

• 2 1/2 cupshomemadeor store-bought low-sodium chicken or turkey stock

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 tablespoon ancho chile 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 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 oil and 1/4 cup cilantro. Pulse to combine.

2. Add salsa verde to the slow cooker along with turkey, stock, cumin, oregano, and chile 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.

Notes

Store-bought salsa verde can be used in place of the homemade. You will need 2 1/2 cups salsa verde. Start recipe from Step 2.

Special Equipment

Slow cooker

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