White Chili with Ground Turkey Recipe

This recipe makes excellent white chili when slightly modified. The first time I made it I followed the recipe to the letter and it came out way too soupy with too much of a cinammon taste. I reduced the broth to 3 cups and the cinammon to a half teaspoon, per other reviews, and it was AWESOME! I took it to a chili potluck and got several compliments.

Definitely the best recipe I've found for white chili. I substituted diced chicken pieces for the ground turkey; added more beans; & since i didn't have green chilies, substituted Pepper Jack cheese for the Monterey jack & added a little Chipotle Chili Pepper for some zing. It's the combination of seasonings that make this dish so awesome. If you're tempted to leave out the cinnamon...DON'T! Threw some corn starch in to thicken, simmered for about 30 min.& served with rice,sour cream, extra cheese & corn chips. Thanks Donna

I only used 1/2 of the cinnamon called for and am glad; I think using the full amount would have been too much, but with half of it, it created a really nice complex flavor with the cumin and the green chiles. Also, I drained and rinsed the beans, I always do this because it helps reduce some of the sodium in canned beans and it gets rid of that yucky starchy gooey liquid. Even without the bean liquid, I still only used 3 cups of stock and that was plenty. I did mash one can of beans with a fork instead of pureeing it, and I only added about 1/2 cup of cheese to the soup. I didn't think it was necessary to put 2 cups of cheese in it and add all that fat; I left the rest of the cheese out for us to add a little to each of our bowls. My husband ate three bowls of this the first night, so it is definitely a keeper, and I didn't think I would like white chili. what a great surprise!

Delicious! So aromatic. Made the whole house smell good. A great hearty fall meal. Used 4 cups reduced sodium chicken broth and it was plenty. Next time will add a little more cayenne pepper (maybe a 1/4 teaspoon) and will add the cheese when serving in bowls instead of in the pot so the pot is not so hard to clean (the cheese sticks). Served with jasmine rice and topped with avocado, sour cream, cilantro, and corn chips (Fritos). Was really delicious! My family loved it. Will make again!

Absolutely five stars after a few modifications. Used a few chopped jalapeños instead of canned cold peppers. Did not add any cheese to the soup. Added some halved grape tomatoes in the last 10 minutes. Served with a sprinkling of shredded cheese, a dollop of sour cream, and freshly chopped cilantro. Don't forget the spicy cornbread...

Used 1/2 tbsp of cumin as well as 1/2 tsp cinnamon, cooked 1/2 hour before adding puréed beans and only 1 cup cheese. Served with tortilla chips and cheese on top…love it

Oh my yes!!! This is really, really good, and in my red chili loving family a real surprise. I made it with hot pork sausage for extra depth of flavor, and for goodness sake, don't leave out the pinch of cinnamon. I know, strange, but trust the other 980 of us, you won't taste it but will appreciate it. Mine was made with dry beans, pressure cooked for 30 minutes, then added the broth, veggies and chilies. I added a small can of green chilis and at first it was really spicy, but settled down after about 6 hours in the crock pot. Served with monterey jack cheese and fritos, we have dinner!!!!

Not to be the typical - I made it but I made a million changes person. I made it but I made a million changes. I left the cheese out of the chili and used a habanero jack and feta for garnish. I also cut down on the chicken stock - about 4 cups - and then brought the chili to a boil and reduced to simmer until it reduced a bit (about 20-25 min). I doubled the amount of fresh garlic, doubled the spices that were called for, and added ground cilantro, onion powder, garlic powder, and agave nectar. Garnished with fresh cilantro. It's fantastic!

This is a great use-what-you-have recipe because the spices make it come together no matter what! I’ve made this as written a few times but tonight had to change it up to use up what I had and it was just as good. I only had garbanzo beans so added those in when I added the spices so they had a little longer to soften, and it was an excellent substitute. I was also out of chicken broth so used one can of cream of chicken and half a can of cream of celery with one and a half cans of water. I also added a little red and orange pepper and corn, and garnished with fresh parsley. Oh, and I used shredded Parmesan because that was the only cheese I had left. Almost sounds like a new recipe lol! But I swear the spices made it taste quite similar to the original.

I made with beans I had on hand; butter beans, great Northern beans and the third can I used black-eyed peas and mashed them up. I added 4 cups of chicken broth and it was still not thick enough. So I had to add Wondra to thicken. I also didn’t have chili peppers, so I substituted with what I had on hand which was diced jalapeño peppers. I added some juice along with it and it gave it the same flavor.I also added about a 1/4 cup of vermouth to give it a little more flavor. Of course, the alcohol cooks out.

Great recipe. I would go with 3 to 4 cups of broth. I also cut the cinnamon in half as someone else suggested. I also added half a cup of heavy cream before I put the cheese in. Served over rice, it was delicious!!

The secret ingredient is definitely the cinnamon. We did add a little bit of green salsa and some green chilies. With roasted corn. The second time we added softened cream cheese to the mix. It was definitely better than stuff you would get at restaurants. Love it!

Needed salt!! Add 1/2 tsp at a time and keep tasting it to make sure you don’t make too salty!! Sooo good!☺️

Delicious! I substituted roast turkey breast for the ground turkey, and I only had one can of green chiles. I reduced the cinnamon to just a hint 1/8 to 1/4 tsp and I am glad I did. You can taste it in the recipe and for me it would have been too much to add the full amount called for. I'll make sure to try it with the 2 cans of green chiles next time, but this time I was just trying to pull a meal together with the leftover roast turkey breasy and whatever was in the pantry.

I make this quite often. This time I put some chopped jalapeños in it.

One cannot add plain shredded cheese to soup and expect it to "blend in." I dared risk using an amateur internet recipe today, and, as always, it was a Fail. Due to my experience making soup (though I didn't think of it in advance before ruining my soup here): Make a roux (1/4 cup flour, 4 Tbsp melted butter; cook 5 minutes; heat up 2 cups milk in microwave then add to the butter/flour paste; wait until it thickens, bubbles show for one minute, and then you know the flour is cooked). Add the 2 cups cheese to the roux. After it melts, add the cheese sauce to your soup. Then it will be able to "blend in." I also recommend adding some salt. I used Jane's Crazy Salt.

I loved this soup! I used ground chicken. I didn’t have sour cream, whipping cream, & no green chillies. Then I took half a can of beans & 1 cup water & puréed. One can of beans, I used black beans. I doubled all the spices, 3 cups water. Added half & half & cilantro at the end! Loved it! This recipe can easily be changed, to add whatever you want! Very forgiving! I always read the reviews before I start. Incase I don’t have everything in the recipe. Plus it gives you some good ideas!

No mention of salt and it needs a good amount. I used white hominy instead of the beans as I could not find any Cannelini Beans at the store (I live in Ghana). I added some dry Ancho chilies I brought from the states, I would not advise doing that. used My mouth is still burning. Also I would add more ground turkey.

This recipe made my day.

Perfect blend of spices , I did add one Anaheim pepper and 1 cup of coconut milk