White Turkey Chili is thick, hearty, and filled with delicious ingredients like lean ground turkey, tender white beans, crisp corn, and fire-roasted green chiles.
Try my popular turkey chili or award-winning crockpot chili next!
White Turkey Chili
White Chicken Chili is a family favorite that disappears fast in my home—and so many of you have loved it as well!
I get asked all the time how to make it dairy-free or with ground turkey. Challenge accepted!
I’ve been tweaking this recipe even before chili weather hit, and now it’s perfect. Packed with protein, veggies, and lean ground turkey, it’s naturally dairy-free without toppings.
The creamy texture comes from blending some of the beans, adding thickness without dairy. And instead of just chicken broth, we bring in green enchilada sauce for extra flavor!
Let’s Chat Ingredients
Below are notes on some of the ingredients in this White Turkey Chili:
- I prefer Old El Paso® mild green enchilada sauce, but use a hotter one if you want more heat. You can also make your own.
- For chicken stock, Swanson® is my go-to for rich flavor, cutting back on extra spices.
- Use turkey in a carton, not the chub (plastic tube), as chub-style is watery and less flavorful, requiring extra draining.
Shortcuts
- I recommend fire-roasted diced green chiles for added flavor with no extra work.
- Use pre-minced garlic from the jar to save time.
- Pre-diced onions are a huge time-saver. You can find them in the produce section or grab frozen ones by the other veggies.
White Turkey Chili Spiciness
You can make this chili as mild or spicy as you like. The way the recipe is written, it has a little heat, but it’s not too much (my kids loved it!).
- For a milder chili, use mild enchilada sauce, mild green chiles, and mild chili powder.
- For a spicier chili, use medium or hot enchilada sauce, hotter green chiles, and add 1-2 tbsp of chopped jalapeños or 1/8 to 1/4 tsp cayenne pepper.
- Adding cheese or sour cream helps reduce the heat.
Optional Finishing Touches
- Fresh cilantro gives the soup a fresh, citrusy flavor. If you don’t like cilantro, use chopped parsley or oregano.
- Fresh lime juice makes the chili taste brighter and brings out all the flavors.
If some like cilantro and lime and others don’t, feel free to add these two additions to individual bowls instead of to the soup pot.
Toppings
White Turkey Chili is great on its own, but the toppings really make it! Here are some favorites: (If I had to pick two, it would be cheese and sour cream.)
- Cheese: Freshly grated cheese melts into each bowl—pepper jack, Monterey Jack, or sharp cheddar are our top picks.
- Sour cream: I love lite or fat-free sour cream for a light, creamy touch.
- Chips: Crushed chips or tortilla strips add a crunchy contrast.
- Avocado or guacamole: Sliced ripe avocado adds a creamy element.
- For a dairy-free option, try avocado for creaminess and a squeeze of lime.
Storage
Leftover White Turkey Chili?
Fridge: Leftovers last 3-5 days in an airtight container. Reheat in the microwave (covered) or on low heat in a pot.
Freezing: Cool completely, then fill freezer bags 3/4 full and seal without air. Freeze for up to 3 months. Defrost in the fridge overnight and reheat gently in a pot.
More Hearty Soup Recipes
- White Bean Soup with fresh pesto
- Taco Chili made in the slow cooker, pressure cooker, or stovetop
- Creamy Vegetable Soup with potatoes
- Carrot Soup made with coconut milk
- Turkey Chili with loads of veggies
White Turkey Chili
Equipment
- Large pot or Dutch oven
- Blender
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups finely diced yellow onion
- 1 pound ground turkey (93/7), see note 1
- 3/4 teaspoon dried oregano
- 3/4 teaspoon paprika
- 1 tablespoon ground chili powder
- 1 tablespoon ground cumin
- Salt and pepper
- 1 (4-ounce) can mild fire-roasted diced green chiles
- 1 tablespoon minced garlic
- 1 (10-ounce) can mild green enchilada sauce see note 2
- 3 cups chicken stock divided; I love Swanson
- 3 (15.5-ounce) cans cannellini beans rinsed and drained, divided
- 1-1/2 cups frozen corn
- 2 tablespoons fresh lime juice optional
- 1/4 cup chopped cilantro optional
- Toppings as desired see note 3
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add oil and once hot, add in onion. Sauté until becoming golden, about 5–7 minutes. Add ground turkey and season with salt and pepper (I add 1/4 teaspoon each). Crumble ground turkey with a wooden spoon, breaking it down as you cook.
- Once mostly cooked through (about 5–7 minutes), drain off any excess liquid and add in the seasonings, additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper), diced green chiles (undrained), and minced garlic. Cook until very fragrant, 2–3 more minutes.
- Add green enchilada sauce, scraping the bottom of the pan to release any browned bits. Then add in 2 cups (450g) chicken stock. Bring to a simmer, then reduce heat to low. Meanwhile, add 1 can (drained and rinsed) cannellini beans and remaining 1 cup (225g) chicken stock to a blender. Blend until completely smooth, then scrape this mixture into the pot. Stir well and add remaining 2 cans (drained and rinsed) cannellini beans and frozen corn. Stir through. Simmer about 10 minutes or until warmed through.
- Add lime juice and optional cilantro. Stir through. Ladle into bowls and serve with whatever toppings you like best (see note 3)—I love it with cheese and sour cream!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I have to say, wow. This white turkey chili is next level! I haven’t had this successful of a dinner in a long time! The whole family loved it and are already requesting it for future dinners! Your recipes never fail! Thanks for your hard work!
Awe thank you so much! 🙂