How do you get through Thanksgiving? With wine and baited breath as we pull the turkey out of the oven? I’ve only roasted one turkey before. It was good–not great. But I have big plans this year. I’m going to put lots of butter under the skin with herbs and salt. It’s worked well for a roast chicken, and if it’s good enough for chicken, it’s good enough for my turkey. But what we often neglect on Thanksgiving is figuring out what to do with the leftovers of this enormous bird.
For me, just like my Grandpa, I like to make a Turkey Soup the next day. It can take many forms, and this year, I’m thinking it will be a White Chili! I love how canned ingredients can all come together with herbs to make a delicious stew. It’s perfect for cold days when going to the grocery is not an option. You take whatever herbs, beans and canned tomatoes you have and pull together a perfect soup.
Here’s how you make it! Start with a big soup pot and some leftover turkey. I take all the leftovers and pull them apart with my hands. Then I saute onion and cilantro stems in olive oil in a big soup pot until the onions are soft.
Add the cumin, chili powder, oregano, and salt to the pot. Add the turkey and give it a good stir, coating it in all the spices. Then add the lime juice, chiles, corn, drained and rinsed cannelini beans, fire roasted tomatoes, and chicken broth. Bring to a boil, then turn down to a simmer.
Simmer for 20 minutes or so. Then add salt if needed. Stir in the cilantro leaves.
I like to serve this with limes and shredded cheese. You can also serve with avocados, cilantro, or sour cream.
See the full recipe below.
- 1 lb leftover turkey meat, shredded (dark and light)
- olive oil
- 1 yellow onion, diced
- I bunch cilantro, stems minced and leaves chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- one 4 oz can mild green chiles
- 1 15 oz can fire roasted diced tomatoes
- 1 15 oz can corn, drained
- 2 15 oz cans white beans (such as great northern) drained and rinsed
- juice of 1 lime
- 1 qt chicken broth
- shredded cheese, such as monterey jack or cheddar, for topping
- In a large dutch oven or pot, add a tbsp olive oil over medium high heat. Once hot, add the onion and cilantro stems, stirring until the onion is translucent (about 5 minutes). Add the cumin, chili powder, oregano, and salt, and stir. Add the turkey meat and stir to combine.
- Add the chiles, tomatoes, corn, beans, lime juice, and broth. Bring to a boil. One bubbling, turn down to a simmer and simmer for 20 minutes. Add the cilantro leaves and stir.
- Serve hot topped with shredded cheese and lime slices.
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