White Chili with Roast Turkey or Chicken

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, minced
• 2 jalapeño peppers, minced
• 2 poblano peppers, finely diced
• 3 roasted Hatch peppers, or 3 cans whole green chilies, finely chopped by hand
• 4 medium cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 cups homemade or store-bought low sodium chicken broth
• 2 cans small white or cannelini beans with their liquid
• 1/2 cup minced fresh cilantro leaves
• 2 pounds leftover turkey meat, torn into rough bite-sized pieces
• 2 tablespoons fresh juice from about 2 limes
• Kosher salt and freshly ground black pepper
• Lime wedges and grated pepperjack or jack cheese for serving

Directions

Warm the oil in a large Dutch oven or saucepan set over medium-high heat until it glints. Stir in the onions, jalapeño, and poblano peppers, and cook, stirring often, until they turn lightly golden, about 12 minutes altogether. Add the chopped Hatch or canned chilies, garlic, cumin, and coriander, and continue cooking, with frequent stirring, until the spices and garlic smell aromatic, about 2 minutes. Pour in the stock, add the beans with their liquid, half the cilantro, and the turkey, then stir everything together. Bring the pot to a boil, lower the heat until it is just barely bubbling, and cook, stirring now and then, until the chili has thickened and the flavors have come together, about 30 minutes. Mix in the lime juice and the rest of the cilantro, then season with salt and pepper to taste. Serve with grated cheese and lime wedges.