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Fall Lovin’

November 17, 2010

It finally feels like fall here in central Texas! And I am as happy as can be!

I love sweater weather (not when it is freezing cold but cool autumn days).

I love going for a run in the morning and feeling the cold crisp air fill my lungs.

And I love the comfort food that accompanies these fall days. Casseroles, soups, and chilies are delightful when there is a bit of a nip in the air.

And I love how this hearty White Turkey Chili turned out. Lovely on a chilly day and a perfect way to use up that leftover Thanksgiving turkey.

White Turkey (or Chicken) Chili

by Heather of Kitchen Concoctions
Printable Version

Prep Time: 5-8 minutes Cook Time: 23-28 minutes Serves 6-8

1 small onion, chopped
2 garlic cloves, minced
1/3 cup flour
5 tablespoons butter
2 cups half and half
2 cups of chicken broth
1 can garbanzo beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 cup frozen corn kernels

1 (4 oz) can chopped green chilies

2 cups cooked, shredded turkey (or chicken)

1 cup grated Monterrey Jack cheese

2 teaspoons Tabasco sauce

1 teaspoon salt

1 teaspoon ground cumin
1/2 teaspoon dried oregano

1 teaspoon pepper

1/2 teaspoon cayenne pepper

cheddar cheese
tortilla chips

Cook onion and garlic in 1 tablespoon of butter until soft, not brown, about 3 minutes. Set aside. Melt the remaining 4 tablespoons of butter and whisk in the 1/3 cup of flour to make a roux. Boil for 2 minutes stirring constantly. Add the cooked onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick. Stir in the 1 cup of Monterrey Jack cheese, and stir until melted.
Add the beans, corn, chilies, turkey, Tabasco sauce, salt, pepper, cumin, oregano, and cayenne pepper.
Simmer for an additional 15-20 minutes, until thick and heated through. Great served topped with cheddar cheese and tortilla chips.

Note: I used leftover cooked Thanksgiving turkey in this recipe. However, if you don’t have leftover turkey, leftover chicken, such as from a Rotisserie chicken, would also taste great. Or if you don’t have leftover precooked chicken or turkey you can place 2 large chicken breasts in a pot of boiling water and boil until done, about 20 minutes. Remove from water and carefully shred cooked chicken with a fork. Continue with recipe as written.

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Filed Under: beans, cheese, chicken, corn, holiday, soup/stew/chili, spices, Thanksgiving, turkey, Uncategorized

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Hi Y'all, welcome to Kitchen Concoctions!

We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.
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