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Got leftover turkey or chicken? Turn it into something truly comforting with this hearty White Turkey Chili. Made with tender turkey (or chicken), creamy white beans, onion, garlic, herbs, and spices, it’s a cozy bowl of flavor that hits the spot every time.
This White Chili with Ground Turkey is especially perfect for the day after Thanksgiving—when your fridge is full of leftover meat and you’re craving something warm, easy, and soul-soothing. It’s delicious way to make the most of your holiday leftovers!
What Makes This White Turkey Chili Work
This White Turkey Chili recipe is all about simple ingredients coming together to create big flavor. The combination of leftover turkey (or rotisserie chicken), white beans, and a creamy, seasoned broth makes every spoonful rich and satisfying bowl of comfort.
It’s also incredibly easy to throw together— no fancy steps or hard-to-find ingredients. Whether you’re using up leftovers or starting fresh, this recipe is the kind of cozy comfort food that’s ready when you need it most.
What Goes Into This White Turkey Chili
You don’t need anything fancy to make a delicious pot of White Turkey Chili— just a handful of pantry staples, a few herbs, and some leftover turkey or chicken. Everything simmers together into a creamy, satisfying bowl of comfort.
- Shredded Turkey or Chicken: Use up those Thanksgiving leftovers or grab a store-bought rotisserie chicken—both work beautifully in this chili.
- Cannellini Beans: Creamy and mild, these white beans give the chili body and heartiness without overpowering the other flavors.
- Green Chilies or Jalapeños: Add just the right amount of heat. Adjust to your liking, or leave them out for a milder version.
- Half and Half or Cream: Stirred in at the end, it creates that rich, comforting texture that sets this chili apart.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make White Turkey Chili
- Sauté the Aromatics: Heat oil in a large pot over medium-high heat. Add the onion and cook until softened, then stir in the garlic and sauté until fragrant, about 30 seconds.
- Add the Base Flavors: Pour in the stock, then add the jalapeños, cilantro, cumin, and oregano. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add Turkey and Beans: Stir in the shredded turkey (or chicken) along with the white beans. Simmer for another 5 minutes to heat everything through.
- Thicken the Chili: Whisk cornstarch with 1/4 cup of half and half (or cream), then slowly stir the mixture into the pot. Add the remaining cream and mix until well combined.
- Adjust Seasoning: Remove the pot from heat. Season with salt and pepper to taste, and adjust spices or heat level depending on your preference.
- Serve and Enjoy: Ladle the chili into bowls and serve warm. Garnish with extra cilantro, shredded cheese, or a dollop of sour cream if desired.
This White Turkey Chili is hearty enough to enjoy on it’s own, but it’s even better with a few simple sides to round out the meal. A slice of warm cornbread or a buttery dinner roll is perfect for soaking up every last drop of that creamy broth.
If you’re looking to add some fresh, try an Avocado Feta Cucumber salad on the side. And for a cozy finishing touch, top your chili with shredded cheese, sour cream, or a handful fried tortilla chips for a little crunch.
Recipe FAQ’s
Absolutely! Cooked ground turkey or freshly roasted turkey both work just as well in this recipe.
Great northern beans, navy beans, or even chickpeas can be used as a substitute.
It can be, depending on how many jalapeños or green chilies you add. Feel free to adjust the heat to your liking—or leave them out entirely for a milder version.
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Creamy White Turkey Chili
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 quart chicken stock or broth
- 2 oz canned jalapeños chopped, or green chilies, adjust to your heat preference or leave them out
- 2 tablespoons fresh cilantro chopped (or 1 teaspoon dried)
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds turkey meat or chicken, shredded, cooked
- 45 ounces cannellini beans or white beans
- 3/4 cup half and half evaporated milk or heavy cream, divided
- 3 tablespoons cornstarch
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and sauté for another 30 seconds until fragrant.
- Pour in the chicken stock and add the chopped jalapeños, fresh cilantro, cumin, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop flavor.
- Stir in the shredded turkey (or chicken) and white beans. Let it simmer for 5 minutes to warm through. In a small bowl, whisk cornstarch with ¼ cup of half and half, then slowly stir it into the pot. Add the remaining cream and mix until the chili thickens slightly.
- Remove from heat and season with salt and pepper to taste. Adjust spice levels as needed. Ladle the chili into bowls and serve warm, garnished with chopped cilantro, shredded cheese, or sour cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this chili tonight with leftover T’giving turkey. It was excellent! The best white chili that I’ve made so far. My husband and adult sons all said it was a keeper. Served with chips, sour cream, cheese and avocado. So good! Thanks so much!
Hi Vicki, I’m thrilled to hear that you made the chili with Thanksgiving turkey and that it turned out excellent! It’s wonderful to know it’s the best white chili you’ve made and that your family enjoyed it. Serving it with chips, sour cream, cheese, and avocado sounds delicious. Thank you for your kind words, and I’m delighted the recipe is a keeper for you!
Vicki, I took your suggestion and added the cheese, sour cream, and avocado! Delicious! I took it up a notch and made some fried jalapeño and garnished with those! OUTSTANDING addition!!!
That sounds absolutely fantastic Jackie! I’m thrilled you enjoyed the additions.Thanks for sharing your delicious twist!
Thank you for the recipe. Yummy!!!!
We had this for dinner last night with some of our left over Thanksgiving turkey. This was a delicious change in using leftovers and a recipe we will make again and again. I love red chili but this is a great alternative for a change of pace. We don’t eat flour so omitted that but it still came out thick with cooking it down a bit and adding whipping cream. Thanks for another winning recipe!
This is a great recipe–all of my guests complimented me on this dish and asked for the recipe. I doubled the recipe to feed a crowd. Used boneless skinless chicken thighs prepared in the insta pot and then shredded. I also prefer thicker chili, so I used an emulsion mixer before i added all the beans and chicken to give it more texture. It was delicious and the perfect consistency!
Can you make this with ground turkey?
Absolutely Megan!
Thanks for sharing – this is a great recipe – and such an easy way to use up leftovers! We boiled the turkey carcass for broth, and used fresh jalapeno and heavy cream, as you suggested – super yum!!
Hi, thanks for sharing this recipe. The instructions say to add coriander but there is no coriander in the ingredient list. Should that say cilantro?
I apologize, I do not see where it says coriander. It would be cilantro though if that is the ingredient you are looking for. Thanks for choosing one of my recipes and commenting! XO
thanks for sharing this recipe about creamy white turkey chili…it’s amazing