White Turkey Chili

  • MeganH Posted: 11/01/09
    Worthy of a Special Occasion

    I thought this was very good. A little thin so next time I would use less chicken broth. I like a thick chili. I also used shredded chicken and fat free half and half--both worked great. Served it for a football game with beer bread on the side.

  • ewmtx524 Posted: 12/04/08
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    This was wonderful on a chilly night! I omitted the jalapeno and green chilis and added a can of rotel tomatoes. Also added added chopped carrots. Definitely a keeper!

  • elaineleith Posted: 11/22/08
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    Too Hot for my family! But great other than that.

  • runportland Posted: 01/05/10
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    Excellant flavor. Used dry beans (precooked) to avoid some of the sodium. Froze some and it reheated perfectly.

  • Momanon Posted: 12/01/08
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    This was a wonderful way to use up dry turkey left over from Thanksgiving. We eat a lot of soup and this one will jump to the top of our list of favorites. The flavor is unique and delicious. We all enjoyed a big bowl of chili with a biscuit on the side. Yum, yum!

  • ericalwz Posted: 12/08/09
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    I didn't have red peppers...so used spicy canned tomatoes instead. My husband loved it and had two large bowls...topped with cheese, sour cream and crumbled chips. I tried to go lighter and just did cilantro. I think I would've liked it better with lime? And I added worschteshire (sp?) sauce.

  • swrlygrl Posted: 12/20/08
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    made it for a family gathering was perfect, I ran out of the chili powder so I substituted some Chipotle Powder instead and it will now be a permanent change !! serve with lots of cali style toppings a iron skilet corn bread ...mmm mmm good making it again for Xmas eve with some of Tday turkey leftovers I saved just for this chili!

  • judepearson Posted: 01/01/09
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    I've been making this chili for years. I use chicken instead of the turkey but it's easy and delicious either way.

  • gmennairb Posted: 12/31/08
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    Recipe was a hit at our Christmas party. We modified the recipe to add more heat. We used 2 jalapenos and extra (hot) green chilies and about 1 tbsp of hot sauce. It was great. This recipe works well with chopped turkey and diced turkey. In either case we cooked the turkey using a package of hot taco seasoning before putting the meat in the chili.

  • Traci7 Posted: 03/23/10
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    Very easy to make. Both my husband and I thought this soup had great flavors. I used ground turkey for ease. But would try again with cooked turkey as the recipe called for. Will make again.

  • katief321 Posted: 05/27/09
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    Definitely a good recipe, but lacked depth of flavor. Sort of your standard run-of-the-mill Southwest tasting soup, but didn't taste like anything gourmet or all that special. Don't think I'd make again.

  • dorothyb Posted: 11/16/10
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    This was very good! I used chicken instead of turkey, and I used one whole jalapeno. Next time, I would cut the broth back by 1/2 cup to make it more of a chili consistency.

  • Eltrannah Posted: 02/16/10
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    I made this roughly close to the recipe. I used ground turkey, browning it before adding it in. It was DELICIOUS. I would eat this every day. Wonderful for every day especially in the cold, but also for a chili night special occasion. I just served it with tortilla chips. I also am kind of a spice wimp, so I put in only one jalepeno without the seeds, but could be spiced up too.

  • crimegirl Posted: 09/17/11
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    I agree w/ another reviewer that on its own, this recipe isn't anything special. However, it is an *outstanding* base with which to work. I followed it to a T and it was so-so. I then made it again w/ the following changes & it earned rave reviews: 1) Used a large rotisserie chicken from the grocery store; 2) Doubled the chile powder and cumin amounts; 3) Added 2 extra cups of broth (was cooking a larger batch to freeze leftovers); 4) Omitted the jalapeno (I can't handle the heat); 5) Doubled the minced garlic; 6) added 1 drained can diced tomatoes; 7) Used canned corn b/c I didn't have frozen; 8) *a key change*: I bought a box of Carol Shelby's white chicken chili spice kit and used the packet of masa flower and the spice packet. I threw away the red pepper and jalapeno pepper packets; 9) I thickened the soup at the very end by mixing 1 TBSP corn starch and 2 TBSP water. This gave it the perfect consistency. Top w/ FF sour cream, some avocado, LF cheese, and tostitos. Awesome!!!

  • margascav Posted: 10/03/11
    Worthy of a Special Occasion

    This is outstanding. I used 3/4 of the jalapeno and 3/4 of the can of chiles, it still had heat but not too much. We had green peppers so we used those instead of red. It is phenomenal and even better the next day. I added spinach and had it again for lunch.

  • Jenicus Posted: 11/07/11
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    Although very easy to make, I thought the flavor was a bit boring. I won't be making it again.

  • NatashaW85 Posted: 11/27/11
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    We all liked it. It's a nice change to regular chili or regular turkey left overs. I made it pretty much to the T except I used a half can of evaporated milk and instead of cilantro (I can't stand the stuff!) I used parsley. It's really not hot what so ever. I used 2 small jalapenos both seeded and a whole little can of chilies. We're not overly tolerant to heat but this is not hot. My 9 year old chowed down and she's very sensitive to heat. Next time I make this, I think I'll double the cumin and chili power and maybe leave one small jalapeno with seeds.

  • Nicolelkessler Posted: 11/09/11
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    My family and I loved this recipe! I subbed roasted chicken for the turkey but other than that followed the recipe. The consistency was more like soup but still delicious. This will be a winter staple in our house.

  • coltsfaninnh Posted: 11/01/11
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    I used ground turkey. Put a little EVOO in the dutch oven and cooked that up first. Removed the turkey and started the recipe as it states with the butter and onions...then added the cooked ground turkey in after. Used a whole jalapeno and had Franks Red Hot on the table as we like things extra hot! For a healthy comfort meal I thought it was great! I had a 1/8 of a cup of light Mexican cheese and one tablespoon of light sour cream. Delicious! And I would definitely use less broth next time. Maybe just a can and a half.

  • belladaniela Posted: 02/19/12
    Worthy of a Special Occasion

    Delicious! Love how it's both soupy tasting and chili tasting at the same time. Will definitely make it again. After reading the comments I took some of the advice given. I ended up using only 3 1/2 cups of chicken broth (it turned out a perfect consistency in my opinion), used half a can of evaporated milk and instead of using the different hot peppers suggested I added a little more than a pinch of Serrano hot peppers. It doesn't take much of those to give it some kick! I also put in 2 tsp of cumin. It was delicious. The cornmeal muffins are in the oven right now! Yum.

  • jbcheerio Posted: 02/20/12
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    I'm in college, and this was one of the best meals I've made all year! I got rave reviews from everyone, even my well-fed friends.

  • Gibby007 Posted: 10/27/12
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    One of the rare times I've made a highly rated cooking light recipe that was a flop. This would be better described as a tex-mex soup vs. chili. It was watery and completely bland - not what I'd call chili. I can't imagine how anyone would find this too spicey. It never thickened without adding corn starch. I had to do some major doctoring to make it edible - including adding A LOT more chili powder, cumin and other seasonings. I wanted to try a new chili recipe but this was a huge disappointment - going back to my own T&T recipe.

  • pmarie Posted: 12/08/12
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    I give this chili high marks for flavor and heat - I used one jalapeno with about half the seeds, and a chipotle chili powder. It was a little on the soupy side. My favorite white chili recipe incorporates about a cup of a cooked wild/white rice blend. Would totally bring this up to code. I also added about a tablespoon of lime juice before serving, and topped with a little shredded monterrey jack. Ummm, some jalapeno corn bread on the side would be awesome.

  • SaraEllen Posted: 01/04/13
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    This recipe is outstanding! I would double up on the spices and jalepeno if you like things spicier. While I liked the recipe as is, I would add more heat next time. Definitely a great way to use up Thanksgiving leftovers!

  • Mhudson11 Posted: 03/07/13
    Worthy of a Special Occasion

    Even my pickiest eaters loved this! Omitted the jalapeno, cilantro and used half the chili peppers for the kids. Doubled the garlic. Used a roasted chicken. Served with cornbread. It had a great consistency - not watery at all like some of the reviews. I could not find 19oz can of beans so bought one large 40oz and used it all. Next time, I'll add a little more corn and double the recipe for a second meal. Great for the whole family!!

  • andrea10 Posted: 12/05/13
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    Absolutely love this recipe! Easy ingredients, easy to make and so satisfying for a cold snowy day :) I did add 2 chicken bouillons for more flavor and 2 tbs of Wondra quick-mixing flour to thicken it up.

  • jehabrich Posted: 12/07/13
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    This was actually really good, I was surprised by the milk in this recipe. The leftover thanksgiving turkey was great in this.

  • Replicant Posted: 10/28/13
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    This chili was EXCELLENT. I used chicken thighs instead of Turkey and it was delicious. I cooked the chicken thighs most of the way through in the butter, then put them aside on plate. I then sautéed the veggies in the chicken juices/butter and then chopped the chicken up and added it back to the soup. I feel this really added to the savoriness of the soup. I only used about 1/2 the cilantro in fear that it would overpower, which seemed to be perfect. I also used about 1/2 of the requested beans, and I doubled up on the garlic. I highly recommend this recipe!

  • jmeleeS Posted: 02/10/14
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    So easy to prepare and tastes great, BUT I did have a few modifications. I added shredded rotisserie chicken in lieu of turkey pieces, added smoked paprika (1 tbsp) and coriander (1 tbsp) plus 1 can of chipotle chiles (chopped) with adobo sauce. I used canned corn (summer crisp) vs. frozen and had to add 1 & 1/2 tbsp cornstarch to base during simmer stage to thicken up (only purchased 1 can of white beans and mash was only 1/4 cup - not enough to thicken soup). At the end, I added juice from half a large lime. The chili was wonderfully complex with lots of heat from the peppers and spices. Excellent recipe and would absolutely make again and again; enjoy!

  • Jazzy1 Posted: 01/30/14
    Worthy of a Special Occasion

    This was very easy to prepare. I was suprised by the milk, but what a great taste. I halved the recipe, because 11 servings was just too much. I followed the recipe exactly. Very warm and comforing with a great subtle flavor. This is going into my rotation.

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