White Bean Turkey Chili
This White Bean Turkey Chili is an easy and tasty way to use leftover roasted turkey from the holidays! And this chili only takes about 30 minutes to make, too!
Servings: 8 servings
Calories: 225kcal
Ingredients
- 1 Tbsp olive oil
- 1 medium white onion diced
- 2 tsp garlic minced
- 2 4-oz. cans diced green chile peppers
- 1 28-oz. can diced tomatoes, drained
- 1 Tbsp dried oregano
- 2 tsp ground cumin
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- {optional} ¼ tsp cayenne pepper
- 3 15-oz. cans Great Northern beans (or cannellini beans), drained and rinsed
- 1 14-oz. can corn, drained
- 4 cups low-sodium chicken broth
- 2 cups Mexican blend shredded cheese
- 4 cups roasted turkey fully cooked, chopped
- {for serving} sour cream
- {for serving} avocado diced
- {for serving} fresh Italian parsley chopped
Instructions
- Using a large Dutch oven or stock pot, add onion and garlic. Place over medium heat and sauté for 4-5 minutes, stirring occasionally.
- Add chile peppers, tomatoes, oregano, cumin, salt, pepper, chili powder, {optional} cayenne pepper, 2 cans of beans, corn and chicken broth; stir until well combined. Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat to medium-low and let simmer uncovered for 10 minutes.
- Meanwhile, using a small food processor or mini-chopper, puree the 3rd can of beans with 1 Tbsp of water. Add pureed beans, cheese and roasted turkey to pot; stir until well combined. Let simmer for another 10 minutes.
- Divide soup into bowls and top with a dollop of sour cream, diced avocados and fresh Italian parsley.
Nutrition
Calories: 225kcal | Carbohydrates: 7g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 803mg | Potassium: 382mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 2mg
