Creamy Wild Turkey White Chili

Wild Turkey Leg 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.


  • 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


  1. 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.
  2. In a large pot or Dutch oven heat olive oil over medium heat. Add in onion and sauté for 5 minutes.
  3. Add in garlic and cook until fragrant, approximately one minute
  4. Stir in chicken broth and green chilies and bring to a simmer.
  5. Add in shredded wild turkey, beans, corn and seasonings. Simmer for 10 minutes uncovered.
  6. Stir in cream cheese and heavy cream, then simmer for a few more minutes or until the cream cheese has melted.
  7. Mix in the sour cream. Serve with additional toppings as desired