5 from 60 votes
White Turkey Chili
White Turkey Chili combines shredded turkey with white beans, corn, and green chiles in a mildly spiced broth enriched by cream cheese and half-and-half. Cooked slowly, it develops a creamy consistency enhanced by cumin, oregano, and optional cayenne. It’s served with fresh toppings like avocado and jalapeños, creating a hearty yet smooth chili variant.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
6
servings (1 1/2 cups each)
Calories:
230 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups turkey shredded or cubed (see note 1, cooked
- 2 (15 ounce) cans great northern beans drained and rinsed (see note 2)
- 10 ounces corn see note 3, frozen
- 2 (4 ounce) cans green chiles undrained, mild, diced
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp cumin ground
- 3/4 tsp oregano dried
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 4 oz cream cheese softened
- 1/4 cup half and half
- 1/4 cup cilantro optional (see note 4, chopped, fresh
- salt freshly ground
- black pepper freshly ground
- cheese diced avocado, sliced jalapeños, sour cream, and tortilla strips, for serving, shredded
Instructions
- In the bottom of a slow cooker, add beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours. Stir in cooked turkey, cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
Cup of Yum
Notes
- Leftovers store well in an airtight container in the refrigerator for up to four days.
- Use leftover cooked turkey or substitute with rotisserie chicken as a convenient protein option.
- Three cups of cooked beans can replace the canned beans if preferred, with varieties like Cannellini or white kidney beans as alternatives.
- Fresh corn kernels cut from the cob can be used in place of frozen corn for a fresher flavor.
- Cilantro is optional and may be omitted if you do not like its taste.
- This recipe yields about six servings, each approximately 1 ½ cups.
Nutrition Information
Serving
1.5 cups
Calories
230kcal
(12%)
Carbohydrates
15g
(5%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
75mg
(25%)
Sodium
552mg
(23%)
Potassium
416mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
451IU
(9%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (1 1/2 cups each)
Amount Per Serving
Calories 230
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 230kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 552mg | 23% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.