Comforting White Chili

Comforting White Chili

By Kenneth Bargers

What do I do with the leftover turkey? This is a familiar question to many of us during the holidays. Make some white chili! This recipe is easy to prepare and very good on cooler days with a side of cornbread. (also, good using a roasted or rotisserie chicken)

Ingredients

• 5-6 cups white-meat turkey or chicken; large rough chopped

• 1/3 cup olive oil

• 1 large Vidalia or sweet onion, finely chopped

• 3 garlic cloves, minced

• 1 8-oz can chopped green chilies

• 1 fresh jalapeno, finely chopped, include seeds for heat if desired

• 1 tablespoon cumin

• 3 16-oz cans Great Northern Beans, rinsed and drained

• 1 32-oz chicken stock

• Salt and pepper to taste

In a large pot heat olive oil on medium heat. Add minced garlic and chopped onions and cook until onions are translucent. Add meat, green chilies, chopped jalapeno and stir to thoroughly heat. Add cumin, salt, pepper and cook on medium heat for 5 minutes. Incorporate white beans and chicken stock. Stir, cover and cook on medium low for minimum of two hours to meld and break-down the meat; stirring periodically. For those that prefer a tighter chili – a corn starch slurry may be needed to finish the pot.

Suggested Optional Toppings

Cilantro, Queso Cheese, Monterey Jack Cheese, Pico De Gallo, Salsa