Creamy White Turkey Chili

5 from 10 votes

Creamy White Turkey Chili is a comforting chili recipe made with ground turkey, white beans, sour cream, and lots of cheese!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 401kcal

1 lb ground turkey
2 tablespoon 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 teaspoon ground cumin
1 teaspoon ground basil
½ teaspoon cayenne pepper optional - I only add this when I'm not serving it to my kids
½ teaspoon red chili flakes optional - I only add this when I'm not serving it to my kids
1 tablespoon 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 tablespoon 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!

In a large skillet, brown the ground turkey over medium heat, breaking it up into pieces as it cooks. Note: you don't need the butter doing the stovetop version.
Transfer the turkey to the slow cooker, along with the onion, garlic, beans, broth, green chiles, and spices. Season with salt to taste.
Cook on low for 8 hours or high for 4 hours.
When there is 30 minutes left, remove 1 cup of broth and transfer it to a medium bowl. Add the sour cream and whisk to combine.
Add this mixture back to the slow cooker and cook another 30 minutes.
Add the cheese and stir until melted.
Serve and enjoy!

If you are making this in the slow cooker, you will not need the butter, as you just add the onions to the slow cooker instead of sautéing them on the stovetop.
Store leftovers in an airtight container in the refrigerator.
Omit the cayenne pepper and red pepper flakes if you want a mild chili.