Turkey White Chili
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Category
Soup and Stew
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Cusine
Mexican and Tex Mex, TexMex
What do you need?
How to make?
Ingredients
1/2 pound dry white beans, soaked overnight in water, drained OR 2 15-ounce cans white beans, drained
3 cups turkey stock
1 cloves garlic, minced
1 medium onions, chopped
1 tablespoon extra virgin olive oil
1 jalapeño or serrano pepper, stem and most seeds removed, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch of ground cloves
1/4 tsp cayenne pepper
2 4-ounce cans chopped green chilies
2 cups diced cooked turkey
Salt to taste
1 1/2 cups grated Monterey Jack cheese
1/3 cup chopped cilantro
1/4 cup chopped green onions
1 avocado, pitted, peeled, and chopped
Chopped tomatoes or salsa
Corn tortilla chips and/or fresh warmed flour tortillas
Directions
Combine soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.
Reduce heat and simmer until beans are very soft, 1 to 3 hours or more, depending on the type of white beans you are using.
Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer. Add additional water , if necessary.
Or you can skip the soaking and cook the beans in turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.
Combine the beans and the turkey stock in a large soup pot and bring to a boil. Reduce to a simmer.
Heat olive oil in a skillet on medium heat, cook chopped jalapeño and onions in oil until tender. Add the minced garlic and cook a minute more. Add green chilies and seasonings and mix thoroughly.
Add the jalapeño onion mixture to the stock and beans.
Add the turkey and salt to taste, and simmer for 10 minutes or more until the beans are thoroughly soft and the stew has thickened.
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.