After Thanksgiving White Chili

Teresa Bowman


We wanted something a little bit spicy after all the tasty Thanksgiving fare but we had all the turkey leftover so I decided to make a white chili and use up all the leftover turkey. It turned out to be quite tasty.

pinch tips: Slow Cooker/Crock Pot Hints





30 Min


10 Hr


Stove Top


2 lb
white beans, dried
1 large
2 Tbsp
garlic, diced
1 can(s)
green chiles, mild
1 can(s)
diced tomato with green chiles
8 c
chicken broth
2 tsp
1 tsp
white pepper
8 oz
cream cheese, room temperature
2 pkg
mccormick white chili seasoning packet
1-2 lb
chopped turkey (can use chicken as well)
1 bag(s)
shredded mozzarella cheese
optional--sour cream, crackers, cornbread

Directions Step-By-Step

If you want to soak the beans according to package instructions you can. I prefer to clean the beans and cover with water according to package directions and bring to a boil over high heat then decrease heat to a simmer. Add salt, pepper, onion, and garlic. Let simmer uncovered for 1 1/2 hours.
As liquid begins to dissipate begin to supplement liquid with chicken broth. Continue to simmer until beans are tender. Add more water as needed until beans are tender.
Add green chiles, tomatoes with green chiles, McCormick White Chili seasoning packet and chopped turkey to tender beans. Continue to cook on low heat for remainder of day to allow spices and flavors to meld together.
Thirty minutes before you are ready to serve chop one 8 oz package of cream cheese into small pieces and place into chili and allow to melt. Be sure to stir frequently as this will begin to stick on the bottom of the pan.
When cream cheese is melted serve in bowls topped with your choice of shredded mozzarella, a dollop of sour cream, and/or with a side of crackers or cornbread.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Southwestern