Turkey enchilada verde soup
INGREDIENTS
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For the salsa verde:
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1/2 pound fresh tomatillos, husked, or 1 (10-ounce) can of tomatillos
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1/4 medium yellow onion, chopped
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4 cloves garlic, chopped
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2 jalapeños, seeds and stems removed, chopped
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1/2 cup chopped cilantro
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For the soup:
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4 cups turkey or chicken broth
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4 cups diced cooked turkey, white and/or dark meat, diced
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1 (15-ounce) can black beans, drained or 2 cups cooked black beans, drained
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1/2 teaspoon ground cumin
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1/2 teaspoon oregano
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1/2 cup chopped cilantro, plus more for serving
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1 cup (4 ounces) Monterey Jack, shredded, plus more for serving
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1/2 cup crushed tortilla chips
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1 tablespoon lime juice
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Salt
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Sour cream, for serving
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1 avocado peeled, pitted, and cut into wedges, for serving
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