Categories: Soup
Ingredients
- 4 poblano peppers
- 2 large corn muffins, store-bought
- 2 tablespoons EVOO
- 2 pounds ground turkey
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons cumin, a couple of palmfuls
- 1 tablespoon coriander, a palmful
- One 14-ounce can pinto or white beans
- 2 cups chicken stock
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Hot sauce
- 1 cup sour cream
- Optional Toppers:
- Shredded sharp Cheddar
- Minced red onion
- 4 to 5 slices crispy bacon, chopped
Directions
- Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
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Preheat the oven to 400 degrees F.
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Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
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Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
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Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.