This white chili recipe uses pre-cooked turkey, but it doesn’t taste like leftovers at all. It’s the perfect way to use up leftover turkey after Thanksgiving or whip up a quick, weeknight meal.
My husband and I roasted a 17-pound turkey over the weekend and we’ve been trying to get creative with leftovers since then. (Wait, back up a minute…To be honest, it was my husband who roasted the turkey. I was out ‘n about finishing up some Christmas shopping.)
What I love about this white chili recipe is that it has a totally different taste than the turkey that you’ll eat on Thanksgiving. The addition of cumin and diced green chiles transform the dish into a brand-new meal in less than 20 minutes.
We like thick, hearty chili, so I only add 2 cups of chicken broth. If you want a more of a soup consistency, add another cup or two. And feel free to sub cooked chicken breast for the turkey, if you feel inclined.
White Chili Recipe with Roasted Turkey
- 3 cups cooked turkey, cut into bite-sized pieces (I use the white meat.)
- 2, 15oz cans of cannellini beans (white kidney beans), drained and rinsed
- 1, 4oz can diced green chiles (I love these things. I always add them to my chicken enchiladas.)
- 1 cup frozen sweet yellow corn
- 2 cups fat-free chicken broth
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 2/3 cup onion, diced
- 1 tablespoon olive oil
- In a medium-sized pot, saute onion and garlic in olive oil until onion starts to soften and garlic becomes fragrant.
- Add remaining ingredients and bring to a boil.
- Turn heat down to low, and simmer for 10 minutes.
Serve with tortilla chips and freshly shredded cheese (cheddar or pepper jack would both be awesome).
Happy Thanksgiving, Friends!