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Here’s one way to use up your leftover turkey.  It’s especially nice that it has a different flavor profile from standard Thanksgiving fare, but will work even with a Thanksgiving-flavored bird.  I achieve the fresh cilantro by freezing it in chicken broth when I have extra.  One ice cube is basically 2 Tbsp.

We serve Tabasco, chives, diced tomato, cheddar cheese, and sour cream on the side.  We often have cornbread.

White Chili
Recipe courtesy of The Big Red Cookbook from Betty Crocker

Ingredients:
1 Tbsp vegetable oil
1 medium onion, chopped
2 cloves of garlic, chopped
3 cups of chicken broth
2 Tbsp fresh cilantro
2 Tbsp lime juice
1 tsp ground cumin
½ tsp dried oregano
¼ tsp red pepper sauce
¼ tsp salt
1 can (11 ounces) of corn
2 cups chopped cooked chicken or turkey

Directions:

  1. Heat oil in 4-Quart Dutch oven over medium heat.
  2. Cook onions and garlic until tender.
  3. Add all remaining ingredients except chicken/turkey.  Heat to boiling.  Reduce heat and simmer uncovered for 20 minutes.
  4. Add chicken/turkey and simmer until hot.
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