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Creamy White Turkey Chili

Get out your soup pots, it’s chili season!  This creamy white turkey chili is a fun change to the typical red beef chili and it’s one of our family favorites for a reason – it is SO delicious.  We love to serve it topped with Frito’s because, well, duh.  

If you’re looking for an award-winning white chili recipe, I happen to have just what you’re looking for! Or perhaps you’re looking for a go-to Sunday chili for those cold winter months. Or maybe a football watching chili recipe to cozy up with? Whatever your cause is, this Creamy White Turkey Chili is IT.  This turkey chili is topped with Fritos so how could it not be fabulous?!

What You’ll Need

  • Ground Turkey
  • Butter
  • Garlic
  • Onions
  • Diced Green Chiles
  • Canned Cannellini Beans
  • Chicken Broth
  • Cumin
  • Chili Powder
  • Dried Basil
  • Chili Powder
  • Cayenne Pepper – this is optional! I rarely add it anymore because, kids.  But if you like a bit of heat with your chili, add it to your liking!
  • Red Pepper Chili Flakes – again, with kids I don’t add it but it does add nice heat.
  • Sour Cream
  • Shredded Colby Jack Cheese
  • Fritos – not optional.  It absolutely is necessary for this chili! 🙂
  • Chopped Green Onions – also for topping and I love the flavor they add.

This is the perfect creamy white turkey chili to make on a chilly afternoon when you have a couple of hours to lounge around.  You will love it, I promise.  It has 3 cups of cheese in the soup…what’s not to love?  A little warning: the spices as written makes a pretty heated bowl of chili (in my and my kids wussy opinions), so if you’re not very tolerant to spiciness, start slow with the cayenne pepper and red pepper flakes and add according to your taste.

Tips for Creamy White Turkey Chili

Use 93/7 ground turkey. You can use 99/1 but I prefer the taste of the 93/7 – the fat adds a richness to the meat and the soup that is important!

Combine the sour cream with a little of the broth before adding to the soup. By adding 1 cup of broth to the sour cream, it will help the sour cream incorporate into the rest of the soup better. I’ve added the sour cream without doing this and, while it still tastes delicious, the sour cream sort of separates from the broth and it doesn’t look quite as creamy.

Shred your own cheese. Buy a block of Colby Jack cheese and shred it on your own. It will melt nicer into the soup, opposed to the pre-shredded kind. Believe me, I really don’t like shredding my own cheese but the extra step is worth it!

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Creamy White Turkey Chili

Creamy White Turkey Chili

Creamy White Turkey Chili is a comforting chili recipe made with ground turkey, white beans, sour cream, and lots of cheese!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chili, dinner, ground turkey, soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 401kcal
Author: Taylor


  • 1 lb ground turkey
  • 2 tbsp butter
  • ½ white onion chopped
  • 2 cloves garlic minced
  • 3 14 oz cans of cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 4 ounces canned diced green chilies
  • 2 tsp ground cumin
  • 1 tsp ground basil
  • ½ tsp cayenne pepper optional – I only add this when I'm not serving it to my kids
  • 1/2 tsp red chili flakes optional – I only add this when I'm not serving it to my kids
  • 1 tbsp chili powder
  • 3 cups Monterey Jack/Colby shredded cheese
  • 8 oz sour cream
  • Fritos for topping
  • chopped green onions for topping


  • In large soup pot, cook the ground turkey on stove top until browned and cooked through, about 7-8 minutes. 
  • Add 2 tbsp butter to the pot and add the onions. Cook, stirring frequently ,until translucent, about 5 minutes.  
  • Add the garlic and cook one more minute.  
  • Add the beans, chicken broth, chilies, cumin, basil, cayenne pepper, red chili flakes, and chili powder.  Bring to a boil, reduce heat to medium-low and simmer for 20-30 minutes. 
  • After simmering, remove 1 cup of the broth and transfer to a medium bowl. Add the sour cream to the broth and stir together with a whisk or a fork until well combined. This step will ensure the sour cream doesn't curdle/separate once added to the chili.
  • Add the broth/sour cream mixture back to the soup pot and stir to combine.
  • Stir in the shredded cheese and cook until melted.
  • Serve topped with more sour cream, green onions, and Fritos!  
  • Enjoy!


Calories: 401kcal | Carbohydrates: 5g | Protein: 33g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 473mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1345IU | Vitamin C: 2mg | Calcium: 471mg | Iron: 2mg
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Recipe Rating

  1. I have made this chili more times than I can count – it’s just that good! Definitely a family favorite.
    Don’t forget the Fritos and a little extra shredded cheese for topping.
    Making it today to watch the game – go Hawks!:)