Thanksgiving dinner was delicious and now you must decide what to do with the remnants of your turkey. There are always turkey sandwiches, but here is a new way to use leftover turkey that your family will gobble up. This recipe is tasty, simple, uses very few ingredients and can be prepared in less than 30 minutes.

White Turkey Chili

  • 1 Tbsp. olive oil
  • 2 cloves of garlic – minced
  • 1 medium yellow onion – chopped
  • 1 yellow or orange bell pepper – chopped
  • 1 jalapeños – chopped (optional)
  • 2 tsp. cumin
  • 1 can (15 oz.) cream corn
  • 1 can (15 oz.) corn – drained
  • 1 can (7 oz.) chopped green chiles
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white navy or cannellini beans – drained
  • 2 cups milk
  • 3-4 cups shredded turkey 4 oz. Monterey Jack cheese (optional)
  • ¼ cup cilantro – chopped

In a large soup pot, heat oil over medium heat. Add garlic, onion, bell pepper and jalapeños and cook until vegetables are soft, about 4-5 minutes. Add cumin, corns, chiles, sauce, milk, beans and turkey. Simmer for 10 minutes. Serve with cheese and cilantro. Serves 6-8.