White Chili w/Avocado

Ingredients

1ea               Anaheim chili roasted

1ea               Poblano chili roasted

4ea               White corn tortillas

1T                 Olive oil

1-1/2C Diced onions

2T                 Minced garlic

1ea               Jalapeno seeded and minced

1lb                 Ground turkey

1T                 Chili powder

1-1/2t            Ground cumin

1-1/2t            Dried oregano

4C                 Chicken broth

2cans            Cannellini beans

1C                 1/2-1/2

1/2C              Chopped cilantro

1ea               Diced avocado

1-2T              Lime juice

Salt and pepper to taste

Process

Set the top oven rack to 6” to 8” below the top

Preheat the oven to broil

Broil the Ahaheim and Poblano chiles until charred (about 5 minutes)

Transfer to a bowl and cover with plastic wrap

Let the chiles steam for 10 minutes

Remove and discard the skins and seeds

Chop the chiles

Toast the tortillas in a dry pan on medium-high heat until slightly crisp, or use tortilla chips

Break into large pieces

Heat the oil on medium, in a pot until shimmering

Add the onions, garlic, and jalapeno

Sweat, partially covered for 5 minutes

Add the turkey, chili powder, cumin, and oregano

Cook, partially covered until the turkey is browned (7-8 minutes)

Crush the turkey with a potato masher until fine

Add the chicken broth and bring to a simmer

Stir in the tortillas, chopped chiles, and beans

Reduce heat to low

Cover

Simmer for 20 minutes, stirring occasionally

Take off the heat

Stir in the half and half, 1/2C of cilantro

Season with lime juice, salt, and pepper

Top servings with avocado and cilantro