Use this recipe to make the most of any leftover turkey or to just enjoy a bowl of comforting White Turkey Chili. This is versatile, nutritious, and perfect to share with the kids.
Add the oil to a large pot and heat over medium heat. Add the onion, celery, and garlic. Stir and cook just until it starts to soften, or about 4 minutes.
Add the beans, turkey, broth, spices, and salt, and stir. Bring to a simmer and cook for 20-30 minutes or until the vegetables are totally soft. (It can simmer for a while without issue and this allows the flavors to combine nicely.)
Stir in the corn and chiles. Taste and adjust the salt if needed.
I like to stir in about 1/2 cup sour cream to the soup to make it a little creamy. That is optional.
Serve warm with optional toppings.
Notes
Let the chili cool and store in a container in the fridge for up to 5 days. Or store in a freezer-safe container and freeze for up to 6 months.You can store it in a large portion or you can store it in smaller individual portions according to how you plan to serve it as leftovers.
Use white or pinto beans as you like. They work the same. You can use fully cooked canned beans or cook beans from dry and then make the recipe.
Add a second can of chiles if you want more flavor.
Substitute cooked chicken for the cooked turkey.
Use canned or frozen corn. If using canned corn, use corn kernels, not creamed corn, and drain off the liquid before adding it to the soup.