White Turkey (or Chicken) Chili

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 5-8 minutes Cook Time: 23-28 minutes Serves 6-8

1 small onion, chopped

2 garlic cloves, minced

1/3 cup flour

5 tablespoons butter

2 cups half and half

2 cups of chicken broth

1 can garbanzo beans, drained and rinsed

1 can navy beans, drained and rinsed

1 can great northern beans, drained and rinsed

1 cup frozen corn kernels

1 (4 oz) can chopped green chilies

2 cups cooked, shredded turkey (or chicken)

1 cup grated Monterrey Jack cheese

2 teaspoons Tabasco sauce

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon pepper

1/2 teaspoon cayenne pepper

cheddar cheese

tortilla chips

Cook onion and garlic in 1 tablespoon of butter until soft, not brown, about 3 minutes. Set aside. Melt the remaining 4 tablespoons of butter and whisk in the 1/3 cup of flour to make a roux. Boil for 2 minutes stirring constantly. Add the cooked onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick. Stir in the 1 cup of Monterrey Jack cheese, and stir until melted.

Add the beans, corn, chilies, turkey, Tabasco sauce, salt, pepper, cumin, oregano, and cayenne pepper.

Simmer for an additional 15-20 minutes, until thick and heated through. Great served topped with cheddar cheese and tortilla chips.

Note: I used leftover cooked Thanksgiving turkey in this recipe. However, if you don't have leftover turkey, leftover chicken, such as from a Rotisserie chicken, would also taste great. Or if you don't have leftover precooked chicken or turkey you can place 2 large chicken breasts in a pot of boiling water and boil until done, about 20 minutes. Remove from water and carefully shred cooked chicken with a fork. Continue with recipe as written.