Entry #1863, November 24, 2012
Still feeling the Thanksgiving craze? Take on your cooking utensils and make this White Chili with Roast Turkey or Chicken recipe. If turkey is not available then chicken can provide you with the same flavor. This recipe should be enough for about 6 to 8 persons and would take you about an hour to savor the taste. This is perfect if you are looking for a Thanksgiving leftover recipe.
White Chili with Roast Turkey or Chicken
Image and recipe: Serious Eats
- 2 tablespoons vegetable oil
- 1 large onion, minced (about 1 1/2 cups)
- 2 jalapeño peppers, minced (about 1/4 cup)
- 2 poblano peppers, finely diced (about 1 cup)
- 3 roasted Hatch peppers, or 3 cans whole green chilies, finely chopped by hand
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 cups homemade or store-bought low sodium chicken broth
- 2 (15 ounce) cans small white or cannelini beans with their liquid
- 1/2 cup minced fresh cilantro leaves
- 2 pounds leftover turkey meat, torn into rough bite-sized pieces
- 2 tablespoons fresh juice from about 2 limes
- Kosher salt and freshly ground black pepper
- Lime wedges and grated pepperjack or jack cheese for serving
- Heat oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro, and turkey. Stir to combine.
- Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and the flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.
Enjoy the sumptuous taste of the soup while it’s hot. The chili flavor is great especially in this cold season.
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