Leftover Turkey Chili
This easy Turkey White Chili is a great way to use up Thanksgiving leftovers! This delicious chili is made with leftover turkey, cannellini beans, corn, and onions.
Servings: 6
Calories: 232kcal
Ingredients
- 1 white onion, diced
- 4 garlic cloves, minced
- olive oil, for cooking
- 4 cups chicken broth
- 4 ounces green chiles
- 1 lime, juice
- 1/2 tablespoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 15 ounces cannellini beans, rinsed and drained
- 1 cup sour cream
- 1 cup sweet white corn
- 2-3 cups cooked turkey meat, shredded or chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a large soup pot (I like to use my dutch oven) on medium heat with 1 tbsp of olive oil. Add the onion and sauté 3-4 minutes or until soft, then add garlic and cook 30-60 seconds.
- Add broth, green chillies, lime juice, dried oregano, paprika, cumin, and season with salt and pepper to taste. Bring to boil, then reduce the heat to a simmer.
- Add the beans to a food processor with about 3/4 cup of broth from the soup. Purée until smooth. Add the puréed beans to the pot and bring to a simmer. Cook, uncovered for 15-25 minutes.
- In a small bowl or measuring cup, combine the sour cream with about 1/2 cup of the broth from the soup to temper it (so it doesn't curdle), reduce the heat to low and stir in the sour cream mixture, corn, cooked turkey breast, and parsley.
Video
Notes
- You can make this recipe with leftover chicken too.
Nutrition
Calories: 232kcal | Carbohydrates: 23g | Protein: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 778mg | Potassium: 420mg | Fiber: 6g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 24mg | Calcium: 125mg | Iron: 3mg
