Turkey Chili Verde – Smithey Ironware

Ingredients

• 1/2 CUP CANOLA OIL
• 6 CORN TORTILLAS, CUT INTO THIN STRIPS
• 1 LARGE YELLOW ONION, CUT INTO 1/8S
• 4 POBLANO PEPPERS, STEM AND SEEDS REMOVED, CUT INTO LARGE PIECES
• 4 ANAHEIM OR HATCH PEPPERS, STEM AND SEEDS REMOVED, CUT INTO LARGE PIECES
• 2 SERRANO PEPPERS, STEMS AND SEEDS REMOVED
• 4 CLOVES GARLIC, PEELED AND SMASHED
• 1 TEASPOON GROUND CUMIN
• 8 CUPS CHICKEN OR TURKEY BROTH
• 1/2 TEASPOON GROUND CORIANDER
• 2 LBS SHREDDED COOKED TURKEY (WHITE AND DARK MEAT)
• 4 (14-OZ) CANS CANNELLINI BEANS, DRAINED AND RINSED
• 1 TABLESPOON COARSE KOSHER SALT, OR TO TASTE
• FRESHLY GROUND BLACK PEPPER, TO TASTE
• 2 TABLESPOONS LIME JUICE, PLUS MORE FOR SERVING
• 8 OUNCES GRATED PEPPER JACK CHEESE, DIVIDED
• 1/4 CUP ROUGHLY CHOPPED CILANTRO, MORE FOR GARNISH