2 ½ c chicken broth (more or less, as desired for consistency)
3 (4 oz) cans chopped green chiles
1 ½ t salt (or to taste)
1 ½ t dried oregano
¾ t freshly ground black pepper
¼ t cayenne pepper
1 ½ c sour cream
¾ c heavy whipping cream
Directions
Sauté onions and garlic in coconut oil until just beginning to soften, add ground turkey and cook until turkey is no longer pink. Set aside.
In dry skillet, toast cumin seeds just until fragrant and slightly darker. Let cool, then grind into powder.
Mix beans, broth, chiles, salt, oregano, black pepper, cayenne pepper, and cumin into turkey mixture. Bring to a boil. Reduce heat and simmer until flavors have blended (about 30 minutes).
Remove from heat. Stir in sour cream and whipping cream until blended.
