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Optional Toppings:
Small dice the onions, garlic, sweet potatoes and 1 of the poblanos. (slightly larger cube dice on sweet potatoes)
Char a poblano over open flame until completely blackened cover with plastic wrap in a bowl to steam, remove the charred skin. Open the can of corn and beans, rinse thoroughly in a fine mesh sieve.
In a blender combine the charred poblano, half a bunch of cilantro (use bottom half with stems), enchilada sauce and green chilis with the chicken stock, half the can of corn and cannellini beans.
Begin browning turkey meat in a large saute pan. In a large stock pot begin sauteing onions, garlic and sweet potatoes until the onions become translucent. Once the turkey meat is broken up and browned season with sazon, meat church, cumin. Combine in the large pot with the rest of the corn and beans.
Add the cooking liquid you pureed for in the blender. Stir over medium heat until it begins to thicken, turn it down to low heat for about 30 mins.
Taste it and adjust seasoning accordingly. Serve and top with optional toppings of your choosing.