While turkey sandwiches are the obvious choice for leftovers, this comforting and hearty turkey chili adds a little spice to make the most of your bird. Serve with plenty of toppings for extra texture and flavor, like avocado, radishes, cilantro, fried tortilla strips, and shredded cheese.
Recipe & photo by Maren Ellingboe
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 Tbsp cumin
- 1-2 canned chipotle chiles in adobo, chopped
- 5 c chicken broth
- 4 c shredded turkey
- 2 15-oz. cans cannellini beans, drained
- 2 tsp kosher salt, plus more to taste
- 1 tsp ground pepper, plus more to taste
- Greek yogurt or sour cream
- Sliced avocado
- Thinly sliced radishes
- Chopped cilantro
- Chopped green onions
- Lime wedges
- Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened and beginning to brown, about 5-8 minutes. Toss in garlic and cumin and cook for 1-2 minutes more. Add chipotle chiles and cook for 30 seconds more.
- Add broth, turkey and white beans to pan. Bring to a boil, then lower heat to a simmer. Cover and cook until flavors have melded, about 20 minutes. Season with salt and pepper.
- Ladle soup into bowls and top with yogurt, avocado, radishes, cilantro, green onions and/or a squeeze of lime.
Recipe Notes and Variations
- Try this warming soup with shredded rotisserie chicken for even easier preparation!
- We also have a delicious vegetarian-friendly chili.
- Even if you made a massive pot of chili you may still have some Thanksgiving turkey leftover. Give these easy turkey wraps a try for lunch.
- See more of our tips for what to do with your Thanksgiving left overs.