Creamy Wild Turkey Leg White Chili
Switch up your favorite chili recipe with this delicious white chili recipe featuring wild game meat. This white chili is hearty, warming, and so tasty! It’s a great way to use a wild turkey leg, because the meat slow cooks all day making it pull apart tender before it gets added to this soup. White chili also features flavors of onion and garlic paired with Mexican spices, cilantro, and of course- white beans. The broth is rich and creamy and has the perfect kick of spice.
Turkey leg meats get a bad rep. I hate to admit i used to one of the people who didn’t make use of them when I first started hunting. Once you start saving the legs, you realize just how tender and flavorful they are when cooked properly. Not to mention, you get so much more meat off of your bird to create even more recipes with! If you don’t have any turkey legs left, the turkey breast works great in this recipe too.
Tips for Cooking with Wild Turkey:
- Don’t rush it. Let the wild turkey cook in the crock pot low and slow until it easily falls apart. Turkey leg meat gets a bad reputation for being tough, but it really shouldn’t. You’ll know it’s done when you can lightly press it with a fork and it starts to fall apart.
- Take your time when trimming and cleaning the bird. Remove any fat you see. These birds have a jellylike fat layer, referred to as the sponge, attached to the front edge of the breast. This needs to be completely removed.
Creamy Wild Turkey White Chili
Flavorful White Chili made with hearty beans, tender wild turkey meat, and a rich and creamy broth. This is a great way to use turkey legs but turkey breasts work great too. Cook the meat in the crockpot while you’re at work and then make a quick soup with the meat once you get home.
- Prep Time: 10
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 40 minutes
Ingredients
- 1 wild turkey breast (or leg/thigh)
- Chicken broth, to cover in crock pot
For the Chili:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3Â cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano (can substitute regular oregano)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1Â (8 ounce) can chopped green chilies
- 2Â (19 ounce) cans Great Northern beans, rinsed
- 1 cup corn
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
Optional Toppings:
- Chopped cilantro
- Sour CreamÂ
- Sliced Jalapeños
Instructions
- Combine wild turkey and chicken broth in a slow cooker. Set on low and cook for 6-8 hours, or until the turkey shreds easily with two forks. If using the turkey leg, discard any bones.
- In a large pot or Dutch oven heat olive oil over medium heat. Add in onion and sauté for 5 minutes.
- Add in garlic and cook until fragrant, approximately one minute
- Stir in chicken broth and green chilies and bring to a simmer.
- Add in shredded wild turkey, beans, corn and seasonings. Simmer for 10 minutes uncovered.
- Stir in cream cheese and heavy cream, then simmer for a few more minutes or until the cream cheese has melted.
- Mix in the sour cream. Serve with additional toppings as desired
