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
- 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.
- Drain and rinse beans in a strainer. Add them to a food processor with a splash of broth from the soup (about 1/4 cup). Purée until smooth. Add the puréed beans to the pot and bring to a simmer. Cook, uncovered for 15-25 minutes.
- Reduce the heat to low and stir in sour cream, 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