White Chili

You just knew I'd be posting a recipe for leftover turkey, didn't you?!  And, I am.  But this is one that won't make you feel like it's the same old, same old turkey, gravy and stuffing all over again.  Nope, the flavors of spicy chiles and smoky cumin, sweet onion and garlic turn leftover turkey into a whole new dish your family will want again and again....not just after Thanksgiving!

Truth be told, I've always used chicken for this dish - if you want to use chicken, go ahead!  I had LOTS of leftover turkey dark meat, so that's what inspired me to run with this variation....and it is fantastic!  Use white meat or dark meat, whatever you have the most of or whatever you like best.  

Where the recipe calls for ancho chile powder?  Go ahead and use regular chile powder or HOT chile powder or a combination of whatever kinds of chile powder you like best...chipotle?  That would be awesome!  If you like more or less cumin - go for it!  Obviously, this is a very forgiving recipe....and one my family clamors for often.  Bet your family will too.

White Chili - with turkey!

• 3 C. onion, chopped
• 4 cloves garlic, minced
• 2 T. olive oil
• 2 jalapeno peppers, seeded, minced (I used 4 - we like it HOT!)
• 2 4-oz. cans chopped green chiles
• 2 T. cumin, or more to taste
• 1 t. oregano
• 1 t. ancho chile powder - or your favorite kind
• 1 t. salt
• 2 C. chicken stock, canned or homemade
• 40 oz. cannelini beans, drained
• 4 C. cooked chicken or turkey, shredded
• 1 can DelMonte Summer Crisp corn, or whatever kind you like

In a soup pot over medium high heat, saute onions and garlic in the olive oil until onion is soft.

Add jalapenos, green chiles, cumin, oregano, ancho chile powder and salt.  Cook 1 minute.

Stir in chicken broth, beans and chicken or turkey.  Bring to a boil.

Reduce heat and simmer, uncovered, for 20-25 minutes or until slightly thickened.

Stir in corn and continue heating another 15 minutes.

To serve, ladle into bowls and top with a dollop of sour cream and shredded cheddar.