This Turkey and White Bean Chili is one of my favorites and also happens to be the perfect way to use up leftover Thanksgiving turkey! I have removed all the heavy cream from this recipe but I am using a special trick to get all the creaminess you would look for in white chili. I also have added some anaheim chilis for a depth of flavor and enjoy adding toppings such as chopped green onion, toasted pumpkin seeds, some crumbled bacon, and maybe a bit of goat cheese. So delicious! Eat up!
4 C shredded turkey (if using chicken,1 whole roasted chicken)
1 ½ 32 oz. cartons of chicken stock
3 C cauliflower rice (1 bag of Trader Joe’s frozen cauliflower rice)
1½ C yellow onion, chopped
2-4 oz. cans green chilies (or 1 C Anaheim chilies, chopped)
2 cloves garlic, minced
1-15 oz. can organic cannellini beans
1 C frozen corn
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. ground coriander
Salt and pepper to taste
Pinch of cayenne
2 T fresh lime juice (optional)
My favorite toppings:
Chopped green onion
Crumbled goat cheese
1. In a medium saucepan, add cauliflower rice and cover with chicken stock. (approx. 2 cups)
2. Simmer until cauliflower rice is soft and most of the chicken stock is absorbed. Cool slightly.
3. In a medium dutch oven, saute onions (and chili’s if using fresh Anaheim chilies) until softened.
4. Add garlic and continue to saute for about a minute.
5. Add in cumin, oregano, and coriander and continue stirring until fragrant.
6. If using canned chili’s you may add them now.
7. Add shredded turkey (or chicken), beans and corn.
8. Add the rest of the chicken stock, lime juice, and salt and pepper to taste.
9. Using a blender, process cauliflower rice until completely pureed.
10. Add puree to soup mixture.
11. Let simmer for about 15 minutes.
12. Add desired toppings and serve!!
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