Updated: 19 hours ago
Switch up your favorite chili recipe with this delicious white chili recipe. It's a great way to use a wild turkey breast or leg. I love throwing the turkey into the crock pot in the morning, and having it be cooked and ready to shred when I get back from a hunt or a busy day at work.
This recipe was brought to you by DSG Womens Outerwear
1 wild turkey breast (or leg/thigh)
Chicken broth, to cover in crock pot
For the Chili:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon Mexican oregano (can substitute regular oregano)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1 (8 ounce) can chopped green chilies
2 (19 ounce) cans Great Northern beans, rinsed
1 cup corn
1/2 cup sour cream
1/2 cup heavy whipping cream
Shredded Colby Jack Cheese
1. Combine wild turkey and chicken broth in a slow cooker. Set on low and cook for 6-8 hours, or until the turkey shreds easily with two forks. If using the turkey leg, discard any bones.
2. In a large pot or Dutch oven heat olive oil over medium heat. Add in onion and sauté for 5 minutes.
3. Add in garlic and cook until fragrant, approximately one minute
4. Stir in chicken broth and green chilies and bring to a simmer.
5. Add in shredded wild turkey, beans, corn and seasonings. Simmer for 10 minutes uncovered.
6. Stir in cream cheese and heavy cream, then simmer for a few more minutes or until the cream cheese has melted.
7. Mix in the sour cream. Serve with additional toppings as desired.