1 chopped medium onion
2 skin removed turkey thighs
15.5 oz can white kidney beans (cannellini), rinsed
11 oz can corn, drained
1 1/2 cups medium green tomatilla salsa
4.5 oz can chopped green chiles
2 tsp minced garlic
1 1/2 tsp ground cumin
1/2 tsp salt
1/3 cup chopped cilantro
Put turkey thighs on top of onion in a (slow cooker). Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a bowl, pour over top. Cover and cook (on low 8 hours) or until meat is tender. Remove turkey to a cutting board. Cut bite size, discard bones. Return meat to cooker, stir in cilantro. (SERVE WITH)---Sour cream, shredded Monterey Jack cheese, chopped onion and lime wedges.
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