Chipotle Turkey Chili with White Bean

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 Tbsp cumin
• 1-2 canned chipotle chiles in adobo, chopped
• 5 c chicken broth
• 4 c shredded turkey
• 2 15-oz. cans cannellini beans, drained
• 2 tsp kosher salt, plus more to taste
• 1 tsp ground pepper, plus more to taste
• Greek yogurt or sour cream
• Sliced avocado
• Thinly sliced radishes
• Chopped cilantro
• Chopped green onions
• Lime wedges

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened and beginning to brown, about 5-8 minutes. Toss in garlic and cumin and cook for 1-2 minutes more. Add chipotle chiles and cook for 30 seconds more.
2. Add broth, turkey and white beans to pan. Bring to a boil, then lower heat to a simmer. Cover and cook until flavors have melded, about 20 minutes. Season with salt and pepper.
3. Ladle soup into bowls and top with yogurt, avocado, radishes, cilantro, green onions and/or a squeeze of lime.

Recipe Notes and Variations

• Try this warming soup with shredded rotisserie chicken for even easier preparation!
• We also have a delicious vegetarian-friendly chili.
• Even if you made a massive pot of chili you may still have some Thanksgiving turkey leftover. Give these easy turkey wraps a try for lunch.
• See more of our tips for what to do with your Thanksgiving left overs.