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.
Blue Ribbon Recipe
What a delicious way to use leftover holiday turkey. This chili will become a new family favorite. It's warm, comforting and full of flavor. The beans cook down to be nice and creamy. All of the chili spices are spot on. Between the seasoning packet and the Rotel, there is a small kick of flavor. We topped ours with shredded mozzarella and sour cream with a slice of cornbread on the side. Pure heaven!
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 the heat to a simmer. Add salt, pepper, onion, and garlic. Let simmer uncovered for 1 1/2 hours.
As the 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 and tomatoes with green chiles.
Add McCormick White Chili seasoning packet.
Then and chopped turkey to tender beans.
Continue to cook on low heat for the remainder of the 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.
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