White Chili with Ground Chicken or Turkey
A creamy and mildly spicy white chili made with ground chicken or turkey and white beans, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound ground chicken or turkey Lean or regular
- 1 can (15 oz) white beans, drained and rinsed Cannellini or Great Northern
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth Low-sodium if preferred
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt And freshly ground black pepper
For Serving
- 1 cup shredded Monterey Jack cheese
- Sour cream For serving
- Chopped cilantro For serving
Instructions
Cooking
- Heat a large pot over medium heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until no pink remains and it starts to brown, about 6–8 minutes. Drain excess fat if needed.
- Add the chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the diced green chilies, drained white beans, chicken broth, cumin, oregano, and a pinch of salt and pepper. Scrape any browned bits from the bottom of the pot for extra flavor.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes so flavors meld and the chili thickens slightly. Taste and adjust seasoning.
- Serve hot in bowls and top each portion with shredded Monterey Jack, a dollop of sour cream, and chopped cilantro.
Notes
This chili is adaptable; swap turkey for ground chicken or add extra beans or corn. For a creamier finish, consider stirring in cream cheese or Greek yogurt. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.