Leftover Turkey White Chili
Enjoy the Southwest-inspired flavor of my leftover turkey white chili using the leftover turkey sitting in your fridge from Thanksgiving and holidays.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound leftover turkey, shredded
- 2 cups water
- 2 tablespoons Chicken Better Than Bouillon
- 1-2 cans green chilies
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper, coarse ground
- 1 package cream cheese, room temperature
- 1½ cup corn
- 2 cans white beans
- 1 tablespoon lime juice
Instructions
- Warm oil in a stock pot, add onions, and cook until they become translucent and soften for 10 minutes. Stir in the garlic and cook for another minute.
- Stir in the leftover pulled turkey, water, Better than Bouillon, green chilies, cumin, paprika, coriander, cayenne, salt, and pepper.
- Bring the mixture to a boil. Then, reduce the heat and cook for 15 minutes.
- Add cream cheese; stir until the cheese melts. Then, add the corn and beans and simmer for another 10 minutes.
- Finish the soup with lime juice and serve with the toppings of your choice.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 303 kcal | Carbohydrates: 27 g | Protein: 27 g | Fat: 11 g | Sodium: 741 mg | Fiber: 11 g | Sugar: 4 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!