Turn on the oven broiler to low, and place the poblano peppers directly under. Broil them for 10 minutes or so until skin begins to blister and blacken. Set aside to cool.
In large soup pot, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
To the soup pot, add the jalapeños, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
Once cool, remove the seeds from the poblano peppers.
In a blender, combine the de-seeded poblano peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
Add the sour cream and shredded turkey and black beans to the pot and heat.
Adjust salt and pepper seasonings
Serve with queso fresco, avocado slices, cilantro, and tortilla chips.