Creamy Wild Turkey White Chili

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

Ingredients

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

Toppings

Sour cream

Green onions

Shredded Colby Jack Cheese

Cilantro

Lime Wedges

Recipe Directions

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.