Here is a recipe that I have been making for my family for years. I was inspired by a dish I had at the Gene Autry Western Heritage Museum here in southern California. It is a turkey chili made with a lot of different green ingredients.
3/4 pound tomatillos, husked, washed and diced
1 tblsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 32 oz boxes chicken broth
1 pound ground turkey
1/2 package trader joe's taco seasoning
1 large can diced green chilies
1 large can unseasoned pinto beans, rinsed
1/2 bottle green salsa verde
2 bunches cilantro, chopped
1/4 pound grated jack cheese
tortilla chips
sour cream
Add the tomatillos, onion, and garlic to 1 tblsp of olive oil and saute until mixture is soft. In a skillet brown the ground turkey. Once browned add the taco seasoning and continue cooking, on a simmer, for 15 to 20 minutes. When the tomatillo mixture is soft add both boxes of chicken broth and continue cooking on medium heat. When the turkey is done add to soup mixture along with all of the remaining ingredients. Let cook over medium heat, do not boil, for another 20 to 30 minutes. Serve with jack cheese, tortilla chips and sour cream on top. Delicious!
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