1. Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the turkey and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, breaking it up with a spoon, for 12 to 15 minutes until cooked through.

1. Add the diced onion, bell peppers, and jalapeño to the turkey. Cook, stirring occasionally, for an additional 6 to 8 minutes until softened. Add the minced garlic, 2 tablespoons of chili powder, 1 tablespoon of cumin, and ½ teaspoon of cayenne powder to the pot. Stir to cover with the spices and cook for 1 minute until fragrant. Taste and add salt and pepper if needed.

1. Add the pinto beans, salsa verde, and chicken stock. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 45 minutes. 2. Add the minced cilantro to the pot. Simmer for an additional 5 minutes. Taste and adjust the seasonings to your preference. Turn off the heat.

1. Spoon the soup into bowls. Finish with a dollop of sour cream and sliced jalapeño, or any additional preferred garnishes. Enjoy!