This flavorful, Tex-Mex style chili, featuring peppers and white beans, is the perfect way to use leftover turkey, and is sure to be a favorite all winter long.
You can never have enough recipes for using up leftover Thanksgiving turkey, so if you’re tired of the usual turkey sandwiches, I highly recommend making a batch of this Slow Cooker White Turkey Chili.
One of my favorite things about this chili is that it has a spicy, Tex-Mex flavor, so it’s completely different than the typical leftovers that still taste like Thanksgiving dinner.
Don’t get me wrong, I love the traditional holiday dinner, but by day three or four of leftover turkey, stuffing and cranberry sauce, I’m ready for something else!
And of course, you can easily make this chili anytime with cooked, shredded chicken. A supermarket rotisserie chicken makes it super simple to serve this hearty soup long after Thanksgiving has passed.
Plus, it’s made in the slow cooker, which means you can relax while it simmers, which is especially nice after all the work of putting a huge holiday feast on the table.
Although the recipe calls for jalapeno and Anaheim peppers, poblano peppers are another good choice. You can even use spicier pepper if you like.
I try and keep this chili on the mild side, so everyone can enjoy it, but feel free to spice it up to suit your tastes. Serving fresh sliced jalapenos on the side is also a great option for those who like it extra spicy.
Other favorite garnishes at my house include chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips, and lime wedges for squeezing over the top.
I also like to stash away some leftover turkey in the freezer so I can make this soup a few weeks later. The soup itself freezes well too, so you could always freeze some after you’ve made it.
This creamy, comforting Slow Cooker White Turkey Chili is one of our favorite ways to enjoy leftover Thanksgiving turkey. We hope you love it as much as we do!
Be sure to save this Slow Cooker White Turkey Chili recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker White Turkey Chili
- Olive oil
- Produce: garlic, onions, jalapenos, Anaheim peppers, limes, cilantro
- Spices: cumin, oregano, salt and pepper
- Green enchilada sauce
- Flour
- Chicken broth
- Turkey
- Canned white beans
- Heavy cream
Slow Cooker White Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 1 Anaheim pepper seeded and diced
- 4 cups chicken broth
- 1/2 cup flour
- 1 10 oz. can green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 2 15 oz. cans white beans, rinsed and drained
- 3 cups leftover turkey
- 1 cup heavy cream
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a medium skillet over medium heat. Add the onion, garlic and peppers and cook until vegetables are tender, 6-8 minutes.
- Add the chicken broth and flour to the bowl of a lightly greased slow cooker. Whisk until smooth. Stir in the cooked onion and pepper mixture.
- Stir in the enchilada sauce, cumin, oregano, white beans and turkey. Cover and cook on low for 5-6 hours. About 30 minutes before serving, stir in the heavy cream.
- Just before serving, stir in the lime juice and cilantro. If desired, serve with toppings such as tortilla strips, avocado, shredded cheese and lime wedges.
