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Leftover Turkey White Chili
Rachel Kim

Leftover Turkey White Chili

Cooked turkey works in the same green-chile-and-white-bean framework as chicken and keeps holiday leftovers from tasting like another reheated plate. Add it only for the final few minutes so lean breast meat stays tender. A pureed bean base supplies richness without gravy or cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1 cup frozen corn
  • 1 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium heat and cook the onion for 6 minutes until soft.
  2. Stir in the garlic and cumin for 30 seconds.
  3. Blend 1 can of beans with 1 cup broth and add it with the remaining beans, broth, green chiles, corn and salt.
  4. Simmer uncovered for 15 minutes, then add the turkey and heat it to 165°F for about 4 minutes.
  5. Remove the pot from the heat and stir in the lime juice.