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Leftover Thanksgiving Turkey White Chili with Pepper Jack

Leftover turkey white chili with pepper jack simmers with great northern beans, green chiles, and warm spices for a thick, hearty bowl. Melted pepper jack and fresh lime juice finish this one-pot dinner with creamy richness and a bright citrus note.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (4 oz) diced green chiles
  • 2 cans (15 oz) great northern beans drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 lb turkey cooked leftover, shredded or chopped
  • 6 oz pepper jack cheese shredded
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the olive oil in a 5- to 6-quart pot over medium heat, add the onion, and cook for 5 to 7 minutes until softened.
  2. Stir in the garlic, cumin, oregano, cayenne, salt, and black pepper and cook for 30 seconds.
  3. Add the green chiles, beans, and chicken broth, and bring to a boil.
  4. Reduce the heat and simmer uncovered for 15 minutes; mash some of the beans against the side of the pot to thicken the chili.
  5. Stir in the turkey and simmer for 5 to 10 minutes, until the turkey is heated through to 165°F.
  6. Remove the pot from the heat and stir in the pepper jack until melted.
  7. Stir in the lime juice and serve.

Notes

For thicker chili, mash a few beans against the pot as it simmers. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a dairy-free option, use dairy-free pepper jack-style shreds.