White chili.
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I am going to make a turkey broth and saving the left over meat to make the turkey chili blanco in the future.
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Broth is complete, now all that need’s to be done is picking a day to make it.
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Idaho Smokey Have had this occasionally but usually make turkey noodle soup with homemade noodles.
bocephus that’s the same thing we do with the leftover turkey.
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cdavis Wife is going to make fresh noodles for turkey noodle soup this weekend, gosh I like Thanksgiving.
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I know, this isn’t chili because it doesn’t have beef and/or it has beans. None the less this is a good way to use leftover turkey/chicken and although I haven’t tried it yet I think the spices would work well with pork.
Timothy’s White Chili
Serving Size: 8
1 lb. Dried white beans
6 cups Chicken broth
2 Cloves garlic
2 Medium onions, chopped
1 Tbs Oil
9 oz Canned green chilies
2 tsp. Ground cumin
1 1/2 tsp. Oregano
1/4 tsp. Ground cloves
1/4 tsp. Cayenne pepper
4 cups Diced cooked chicken breast
3 cups Grated Monterey jack cheese
Salsa
Sour cream-
Combine beans, broth, garlic & 1/2 the onions in a large pot. Bring to a
boil, reduce & simmer till beans are soft - 2 hrs or more - adding broth if
necessary. -
Sauté remaining onions in oil till tender. Add chilies & seasonings &
mix thoroughly. Add to bean mixture. Add chicken & simmer 1hr. -
Serve topped with grated cheese, salsa & sour cream.
Idaho Smokey my recipe is almost the same except I add a block of cream cheese and skip the cloves
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Idaho Smokey We make White Chili on occasion using the left over bird. We’ll add a little Epazote and thicken with crushed tortilla chips or masa. Great on a cold winter day! Thanks for posting the recipe.
Bob Stehlik look up pork lomitos for that epazote, it is absolutely fantastic especially with corn tortillas and the pickled onions.
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Bob Stehlik look up pork lomitos for that epazote, it is absolutely fantastic especially with corn tortillas and the pickled onions.
mrobisr I will do that and Happy Thanksgiving!
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I know, this isn’t chili because it doesn’t have beef and/or it has beans. None the less this is a good way to use leftover turkey/chicken and although I haven’t tried it yet I think the spices would work well with pork.
Timothy’s White Chili
Serving Size: 8
1 lb. Dried white beans
6 cups Chicken broth
2 Cloves garlic
2 Medium onions, chopped
1 Tbs Oil
9 oz Canned green chilies
2 tsp. Ground cumin
1 1/2 tsp. Oregano
1/4 tsp. Ground cloves
1/4 tsp. Cayenne pepper
4 cups Diced cooked chicken breast
3 cups Grated Monterey jack cheese
Salsa
Sour cream-
Combine beans, broth, garlic & 1/2 the onions in a large pot. Bring to a
boil, reduce & simmer till beans are soft - 2 hrs or more - adding broth if
necessary. -
Sauté remaining onions in oil till tender. Add chilies & seasonings &
mix thoroughly. Add to bean mixture. Add chicken & simmer 1hr. -
Serve topped with grated cheese, salsa & sour cream.
Idaho Smokey always looking for ways to expand my recipe collection
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Broth is complete, now all that need’s to be done is picking a day to make it.
HerbcoFood Looks great & you do yours quick. I usually have to put a few of em in the freezer first, then smoke em a little more. Then it takes me a solid two days to form the bone broth right. I used to freeze them in mason jars or soup cylinders for future use, but now thanks to Chef’s information, process them & shelve them for the future.
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