- 1 onion
- 1 poblano pepper
- 2 jalapeno peppers, de-veined and de-seeded
- 2 garlic cloves
- 4 c. salsa verde
- 4 c. cooked, shredded turkey breast
- broth, if needed
- 1 tbs cumin
- salt and pepper
1. Chop up the onions, peppers, and garlic. Saute them over medium heat with a high-heat oil (coconut oil preferred).
2. Add the salsa verde, turkey and spices.
3. If needed, add some chicken broth to thin the soup out a little bit.
4. Simmer over medium heat for 15-20 minutes.