- 2 pkgs ground turkey
- 1 Lg can chicken broth
- 2 Sm cans chicken broth
- 3 cans great northern beans, 2 ½ cans drained, ½ can mashed to thicken sauce
- 3 stalks celery, chopped
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 jalapeno pepper, minced
- 2 carrots, shredded
- 1 can mexicorn/regular corn, drained
- 1 c. cabbage, chopped (optional)
- 2 c. kale, rinsed well and finely chopped (only use the curly edges, not the stem)
- 1 Tbsp minced garlic
- 1 packet McCormick’s White Chicken Chili powder
Spices to use as desired: Oregano, Basil, Thyme, Poultry Seasoning, Sage, Chili Powder, Garlic Powder, Onion Powder, Red Pepper Flakes (optional), Cayenne Pepper (optional), Tarragon, Salt, Pepper, a tiny dash of Nutmeg
Optionally, serve with:
- Sour Cream
- Cilantro, chopped
- Sharp Cheddar Cheese, shredded
- Chop all veggies before you start to brown turkey. Add a little olive oil in large stockpot and brown turkey which has been seasoned with salt, pepper, sage and poultry seasoning.
- Add celery, onion, peppers, carrots and cabbage to the browned turkey. Cook about 8 minutes on medium heat until onions are translucent.
- Add all the spices in desired amounts including the whole packet of White Chicken Chili powder, minced garlic and the 1 lg. can of chicken broth/stock. Stir.
- Cook for 10 minutes at a nice simmer.
- Add drained beans and mashed beans to thicken, more chicken broth if needed, the drained corn and the kale. Simmer an additional 10-15 minutes. Don’t stir too much or you’ll smash all the beans.
- Taste for additional seasonings if needed.
Serve hot with a dollop of sour cream, topped with freshly chopped cilantro and ringed with sharp cheddar cheese.