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Bring a medium saucepan of water to a boil. Add the tomatillos and cook until soft, about 5 minutes. Drain and rinse under cold running water, then core and chop.
In a soup pot or Dutch oven over medium-low heat, warm the olive oil. Add the onion and garlic and cook until soft and fragrant, about 10 minutes.
Add the reserved poblanos along with the serrano chiles, coriander, cumin, cayenne (if using), oregano, and bay leaf. Season to taste with salt and pepper.
Add 1 cup broth, the tomatillos, and the turkey. Bring to a simmer, reduce the heat to low, and cook, uncovered, until the flavors blend, about 45 minutes. Add more broth as needed.
Gently stir in the beans, adjust the seasonings, and cook for about 30 more minutes, adding more broth as needed.
Ladle the chili into warmed bowls and pass the cilantro, green onions, queso fresco, sour cream, and lime wedges at the table.