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
Scale
- 1 wild turkey breast (or leg/thigh)
- Chicken broth, to cover in crock pot
For the Chili:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 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
- 1 (8 ounce) can chopped green chilies
- 2 (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 Cream
- 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
Find it online: https://jenndanella.com/creamy-wild-turkey-leg-white-chili/