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Serving the White Chicken Chili" Alt Text: "A top-down view of a bowl of white chicken chili, garnished with fresh cilantro. The creamy chili is filled with chunks of meat, beans, and jalapeños, making it a warm, comforting dish, ready to be enjoyed

White Turkey Chili Recipe

Got leftover turkey or chicken? This White Turkey Chili is the perfect way to transform it into a comforting and flavorful dish! Filled with tender beans, shredded turkey (or chicken), and a blend of spices, it’s a hearty meal ideal for the day after Thanksgiving or any time you have extra poultry on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 471 kcal

Ingredients
  

  • 2 tbsp Vegetable oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 1 quart Chicken stock or broth
  • 2 oz canned Jalapeños chopped (or green chilies, to taste)
  • 2 tbsp fresh Cilantro chopped (or 1 teaspoon dried)
  • 1 tbsp Ground cumin
  • ½ tsp Dried oregano
  • 2 pounds Cooked turkey or chicken shredded
  • 45 oz Cannellini beans or white beans drained and rinsed
  • ¾ cup Half-and-half evaporated milk, or heavy cream, divided
  • 3 tbsp Cornstarch
  • Salt and pepper to taste

Instructions
 

  • Heat oil in a large pot over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
    A top-down view of a large pot on the white marble cooktop. Inside, 2 tablespoons of vegetable oil heat as a chopped large onion is being sautéed until softened. Minced garlic is added, releasing a fragrant aroma. The scene highlights the translucent onions and golden garlic in the pot.
  • Stir in the chicken stock, jalapeños (or green chilies), cilantro, cumin, and oregano. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
    A top-down view of the pot as chicken stock is being poured in, along with chopped jalapeños (or green chilies), fresh cilantro, ground cumin, and dried oregano. The mixture is simmering, with bubbles forming on the surface. The scene captures the colorful ingredients melding together in the broth.
  • Stir in the shredded turkey (or chicken) and white beans. Simmer for an additional 5 minutes.
  • In a small bowl, mix cornstarch with ¼ cup of the half-and-half (or cream). Stir this mixture into the chili. Then, add the remaining half-and-half, stirring well to combine.
    A top-down view of the pot as a cornstarch mixture, combined with half-and-half, is stirred into the chili. The remaining half-and-half is added, thickening the chili to a creamy consistency. The scene captures the rich, creamy texture of the chili as it thickens.
  • Remove from heat. Season with salt and pepper to taste. Adjust spices and heat level as desired. Serve the chili warm.
    Serving the White Chicken Chili" Alt Text: "A top-down view of a bowl of white chicken chili, garnished with fresh cilantro. The creamy chili is filled with chunks of meat, beans, and jalapeños, making it a warm, comforting dish, ready to be enjoyed

Notes

  • If you don't have leftover turkey or chicken, you can use rotisserie chicken or prepare it fresh using your favorite Roast Chicken or Roast Turkey recipe.
  • This chili can easily be customized by adjusting the amount of jalapeños or green chilies based on your heat preference.