Servings
Font
Back
4.8 from 171 votes

White Bean Leftover Turkey Chili

A creamy white bean soup perfect for that leftover holiday turkey!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 456 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

  • 2 cups leftover turkey shredded
  • 1 1/2 cups corn fresh, frozen, or canned
  • 3 tablespoons butter divided
  • 1 white onion diced, approx 1 cup
  • 3 cloves garlic minced
  • 4 oz green chilis
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 cups chicken or turkey stock
  • 3 cups great northern beans cooked or 2 cans
  • 1/2 cup cream cheese approx 4 oz
  • 1/2 cup pepper jack cheese shredded
  • 1/4 cup fresh cilantro plus more for garnish
  • 1/4 wedge fresh lime approximately 1 teaspoon juice
Optional Garnishes
  • avocado
  • Sliced Jalapenos
  • tortilla strips
  • hot sauce

Instructions

    Cup of Yum
  1. Add 1 tablespoon of butter to a dutch oven or stock pot and melt over medium.
  2. Turn heat up to medium high to high and add corn and let cook for 2-3 minutes until corn begins to slightly char. Stir and cook for antoher 2 minutes. Remove corn and set aside.
  3. Turn heat down to medium and add remaining butter to melt. Scrape up any bits off of the bottom of the pan that may be left from cooking the corn (flavor!). Add onion, garlic, and cook until soft for 4 minutes.
  4. Add green chilis and stir. Add spices and mix and cook for 1 minute. Slowly add stock and turn heat back up to medium high to bring to a boil.
  5. Meanwhile, add 1 1/2 cups of great northern beans to a small bowl and use either a potato masher or fork and mash beans.
  6. Once your beans are mashed (it's ok if it's before stock comes to a boil), add mashed beans, whole beans, corn, and turkey and mix cream cheese and pepper jack cheese to the pot. Let simmer for 10-15 minutes until all of the cream cheese is melted and texture is creamy.
  7. Add fresh cilantro and the juice of 1/4 wedge of a fresh lime.
  8. Serve in bowls and garnish with hot sauce, tortilla chip strips, or fresh avocado.

Notes

  • Storage:
  • Storage:
  • Fridge - Store in the fridge for up to 5 days. 
  • Freezer - Freeze for up to 3 months. 
  • Freezer tip - To make in advance specifically for the freezer, let the soup simmer for just 5 minutes and then freeze before adding the cheeses.  Defrost and then simmer and add cheese before serving.  This will produce the best consistency when reheated.
  • Up the Heat:
  • Up the Heat:
  • Green Chilis - Use Hot green chilis instead of mild. 
  • Fresh Jalapeno - Add 1/2 a jalapeno diced while sauteing the garlic and onion.
  • Cayenne - Add 1/4 - 1/2  teaspoon of cayenne.
  • Hot Sauce! - Garnish and mix in your favorite hot sauce.  We love HAB Sauce brand hot sauces.
  • Substitutions:
  • Substitutions:
  • Beans - Your favorite white bean of choice is great for this soup! 
  • Corn - Fresh cut off of the cob, frozen, or canned.  If using frozen, no need to thaw, just give a quick rinse in a colander first.  If using canned (1 1/2 cups is approximately 1 can), drain and rinse.    
  • Onion and Garlic - White or yellow onion is great.  3 cloves of fresh garlic is about 1 tablespoon minced.  You can also use 1 teaspoon of garlic powder. 
  • Pepper Jack Cheese - Use a Mexican Blend, cheddar, or Monterey Jack cheese.
  • Using Dried Beans
  • Using Dried Beans
  • To use dried white beans, you will need 1 cup of dried beans.  Give them a rinse, add them to a pot, and cover with at least 3 inches of water. Bring the pot to a boil then reduce to a simmer and cook for 45-60 minutes until beans are tender.  Cooking time will vary based on the age of the beans.  
  •  

Nutrition Information

Calories 456kcal (23%) Carbohydrates 37g (12%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 100mg (33%) Sodium 893mg (37%) Potassium 799mg (23%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 686IU (14%) Vitamin C 8mg (9%) Calcium 183mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 456

% Daily Value*

Calories 456kcal 23%
Carbohydrates 37g 12%
Protein 30g 60%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 893mg 37%
Potassium 799mg 17%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 686IU 14%
Vitamin C 8mg 9%
Calcium 183mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.