White Chicken Chili with Turkey is a comforting and hearty twist on the classic chili that’s perfect when you want something cozy without the heaviness of a tomato base. This chili is packed with tender turkey, creamy white beans, and a gentle mix of green chilies and spices that give it just the right amount of warmth and flavor. The white broth feels light but still satisfying, making it a great option for any season.
I love making this chili when I want a meal that’s both nourishing and quick to pull together. Using turkey keeps it a bit leaner, and the beans add a nice creaminess that helps stretch the dish for leftovers (which I’m always excited about!). A little tip I swear by is adding a squeeze of lime and some fresh cilantro on top—it brightens everything up and makes each bite feel fresh and vibrant.
My favorite way to serve this chili is with a side of crunchy tortilla chips or some warm cornbread straight from the oven. It’s one of those meals that everyone always asks for again, whether it’s a chilly night or just a day when you want comfort food that doesn’t weigh you down. This white chicken chili with turkey has become my go-to for easy dinners and friendly gatherings since it feels like a hug in a bowl every time.
Key Ingredients & Substitutions
Turkey: Ground turkey works well here for a lean protein option, but you can also use shredded cooked turkey breast or chicken. For a vegetarian version, try swapping turkey for firm tofu or plant-based crumbles.
White Beans: Cannellini or great northern beans offer creaminess and mild flavor. You can use navy beans or even chickpeas if preferred. Using canned beans saves time, just rinse them well to reduce sodium.
Green Chilies: These add a subtle kick without overpowering heat. If you want more spice, add more or swap for diced jalapeños. For a milder version, omit or reduce the cayenne pepper.
Cream Cheese & Sour Cream: These create the creamy texture that makes this chili feel rich. For dairy-free, try cashew cream or coconut yogurt alternatives, but start with less and adjust to taste.
Cilantro & Lime: Fresh cilantro and lime juice brighten the flavors and add freshness. If you’re not a cilantro fan, parsley works as a substitute. The lime juice is key for balance, so try not to skip it.
How Can I Make This Chili Creamy Without It Being Too Thin?
The secret to creamy chili texture is adding the cream cheese and sour cream towards the end and stirring gently until melted. This avoids curdling and keeps the chili thick and luscious.
- Use softened cream cheese, so it blends easily without lumps.
- Lower the heat before adding dairy to prevent separation.
- Stir continuously as you add cream cheese and sour cream for smoothness.
- If your chili is too thin, mash a few beans against the pot to thicken naturally.
These tips help you get that cozy texture without losing the chili’s rich flavors or ending up watery. It’s all about gentle heat and good stirring!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it heats evenly and has enough space to simmer everything together.
- Wooden spoon or spatula – makes stirring easy and gentle, especially when adding cream cheese.
- Knife and cutting board – for chopping onion, celery, and garlic quickly and safely.
- Measuring spoons and cups – helps to get the spices and liquids just right for flavor.
- Can opener – needed for opening beans and green chilies easily.
- Juicer or lime squeezer – makes squeezing lime juice quick and mess-free.
Flavor Variations & Add-Ins
- Add diced tomatoes or a splash of hot sauce if you like a bit of tang or heat.
- Stir in cooked rice or quinoa for a more filling, hearty meal.
- For extra veggies, toss in chopped bell peppers or spinach during simmering.
- Use shredded cheese like Monterey Jack or cheddar on top for melty goodness.
White Chicken Chili with Turkey
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground turkey or shredded cooked turkey breast
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 stalks celery, diced
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen or canned corn kernels
- 4 ounces cream cheese, softened
- 1/2 cup sour cream or Mexican crema
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Sliced jalapeño (optional)
- Crumbled queso fresco or cotija cheese
How Much Time Will You Need?
This chili takes about 10 minutes to prep and roughly 35 minutes to cook, including simmering time. So in under 45 minutes, you’ll have a warm, creamy, and delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and diced celery. Cook them for about 5 minutes, stirring now and then, until they become soft and fragrant.
2. Add Garlic and Turkey:
Stir in the minced garlic and cook for another minute. Then, add the ground turkey to the pot. Break it up with your spoon and cook until the meat is no longer pink, around 7-8 minutes.
3. Season and Toast Spices:
Mix in the diced green chilies, ground cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to bring out those delicious spices’ flavors.
4. Add Broth, Beans, and Corn:
Pour in the chicken broth along with the rinsed white beans and corn kernels. Stir everything together well.
5. Simmer the Chili:
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20 minutes, letting all the flavors blend beautifully.
6. Make it Creamy:
Lower the heat slightly, then add the softened cream cheese and sour cream. Stir continuously until the cream cheese has melted and the chili has a smooth, creamy texture.
7. Finish with Lime and Garnish:
Squeeze the fresh lime juice into the chili, taste, and adjust seasoning if needed. Serve it hot, topped with chopped cilantro, sliced jalapeños if you like some heat, and crumbled queso fresco or cotija cheese.
8. Serve and Enjoy:
Pair this cozy chili with crunchy tortilla chips or warm cornbread for a perfect meal that comforts and fills you up.
Can I Use Frozen Turkey for This Chili?
Yes! Just make sure to fully thaw the turkey before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps ensure even cooking and safe temperatures.
How Can I Make This Chili Spicier or Milder?
To increase heat, add more cayenne pepper or include fresh jalapeños while cooking. For a milder version, leave out cayenne and reduce the amount of green chilies, or choose mild canned chilies instead.
Can I Prepare This Chili in Advance?
Absolutely! The flavors actually deepen after a day. Make it overnight, refrigerate in an airtight container, and reheat gently on the stove or in the microwave when ready to serve.
What’s the Best Way to Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally to keep the cream cheese well blended and creamy.