White Turkey Chili

Have any turkey leftovers? Turn them into a comforting bowl of creamy White Turkey Chili with tender meat, and savor the perfect balance of warmth and flavor in every bite.

After making Slow Cooker Turkey Breast I had leftovers and knew instantly it needed to be a soup recipe! Since my Turkey Pumpkin White Bean Chili has been one of my most popular recipes I started there. While I love a classic Turkey Chili there’s something extra special about the white chili version.

What I Love About This Recipe

• One-Pot Recipe: This soup is a one-pot meal, simplifying both the cooking process and cleanup.
• Great for Leftover Turkey: White turkey chili offers an ingenious way to transform leftover turkey into a delicious new dish.
• Freezer-Friendly: You can make extra and freeze portions for convenient, ready-to-eat meals in the future.

How to Make White Turkey Chili

1. Sauté. In a pot set over medium-high heat, warm the oil. Sauté the onion until it becomes tender. Then, add the garlic and sauté until it releases its fragrant aroma (approximately 30 seconds).
2. Incorporate the stock and flavorful ingredients. Combine chicken stock or broth, green chilies, cilantro, cumin, paprika, and oregano into the mixture. Bring it to a boil, then lower the heat and let it simmer for 10 minutes.

3. Simmer with the turkey and beans. Add the turkey and cannellini beans, letting them gently simmer for a short 5-minute span.
4. Finish and season. Blend in the sour cream and, if necessary, adjust the seasoning with additional salt and pepper.

Make-Ahead and Freezing Instructions:

• Make-Ahead Instructions: Follow the recipe as directed and then allow the soup to cool to room temperature before transferring it to an airtight container. You can safely store it in the refrigerator for up to 3-4 days. When you’re ready to serve, gently reheat the soup on the stovetop over low to medium heat.
• Freezing Information: To freeze white turkey chili, let it cool to room temperature, portion it into airtight containers or bags, label it with the date, and store it in the freezer for up to 3-4 months. When ready to enjoy, thaw in the refrigerator and reheat as needed.

White Turkey Chili Recipe

Transform your turkey leftovers into a cozy bowl of White Turkey Chili, featuring tender meat and a harmonious blend of warmth and flavor in every delicious bite.

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 10 Servings

Calories: 114kcal

Author: Aimee Mars

Equipment

• ▢
  Large Pot

Ingredients

• ▢ 2 tablespoons Olive Oil
• ▢ 1 large Onion diced
• ▢ 4 cups Chicken Stock or broth
• ▢ 2 ounces Green Chilies
• ▢ 2 tablespoons Fresh Cilantro chopped
• ▢ 3 14 ounce cans Cannellini Beans rinsed and drained
• ▢ 2 teaspoons Cumin
• ▢ 1 teaspoon Paprika
• ▢ 1/2 teaspoon Oregano
• ▢ 8 ounces Sour Cream
• ▢ Salt and Pepper to season

Instructions

• Sauté. In a pot set over medium-high heat, warm the oil. Sauté the onion until it becomes tender. Then, add the garlic and sauté until it releases its fragrant aroma (approximately 30 seconds).
• Incorporate the stock and flavorful ingredients. Combine chicken stock or broth, green chilies, cilantro, cumin, paprika, and oregano into the mixture. Bring it to a boil, then lower the heat and let it simmer for 10 minutes.
• Simmer with the turkey and beans. Add the turkey and cannellini beans, letting them gently simmer for a short 5-minute span.
• Finish and season. Blend in the sour cream and, if necessary, adjust the seasoning with additional salt and pepper.

Notes

• Make-Ahead Instructions: Follow the recipe as directed and then allow the soup to cool to room temperature before transferring it to an airtight container. You can safely store it in the refrigerator for up to 3-4 days. When you’re ready to serve, gently reheat the soup on the stovetop over low to medium heat.
• Freezing Information: To freeze white turkey chili, let it cool to room temperature, portion it into airtight containers or bags, label it with the date, and store it in the freezer for up to 3-4 months. When ready to enjoy, thaw in the refrigerator and reheat as needed.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 165mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!