Yield: 6 to 8 servings
Preparation: 10 minutes
Cook: 3 hours 8 minutes

1 pound ground turkey
1 cup finely chopped yellow onion
2 (4.5-ounce) cans diced green chiles, divided
1 (28-ounce) can tomatillos, drained and chopped
2 (10-ounce) cans cannellini beans, drained and rinsed
1 cup chicken broth
½ teaspoon ground cumin
½ teaspoon salt
½ cup chopped fresh cilantro
1½ cups shredded Monterey Jack cheese

 

In a large nonstick skillet, cook turkey and onion over medium-high heat until onion is translucent, 6 to 8 minutes. Transfer mixture to a slow cooker. Add 1 can chiles, tomatillos, cannellini beans, chicken broth, cumin, and salt, stirring well.

 

Cover and Cook on High for 3 hours. Add remaining 1 can chiles and cilantro, stirring well. Serve with cheese.