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+ servings
a dutch oven with white chili and a ladle with a scoop.
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5 from 1 vote

White Bean Leftover Turkey Chili

A creamy white bean soup perfect for that leftover holiday turkey!
Course Main Course, Soup
Cuisine Mexican
Diet Diabetic, Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 456kcal
Author Tracy


  • Dutch oven or soup pot


  • 2 cups leftover turkey shredded
  • 1 1/2 cups corn fresh, frozen, or canned
  • 3 tablespoons butter divided
  • 1 white onion diced, approx 1 cup
  • 3 cloves garlic minced
  • 4 oz green chilis
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 cups chicken or turkey stock
  • 3 cups great northern beans cooked or 2 cans
  • 1/2 cup cream cheese approx 4 oz
  • 1/2 cup pepper jack cheese shredded
  • 1/4 cup fresh cilantro plus more for garnish
  • 1/4 wedge fresh lime approximately 1 teaspoon juice

Optional Garnishes

  • avocado
  • sliced jalapenos
  • tortilla strips
  • hot sauce


  • Add 1 tablespoon of butter to a dutch oven or stock pot and melt over medium.
  • Turn heat up to medium high to high and add corn and let cook for 2-3 minutes until corn begins to slightly char. Stir and cook for antoher 2 minutes. Remove corn and set aside.
  • Turn heat down to medium and add remaining butter to melt. Scrape up any bits off of the bottom of the pan that may be left from cooking the corn (flavor!). Add onion, garlic, and cook until soft for 4 minutes.
  • Add green chilis and stir. Add spices and mix and cook for 1 minute. Slowly add stock and turn heat back up to medium high to bring to a boil.
  • Meanwhile, add 1 1/2 cups of great northern beans to a small bowl and use either a potato masher or fork and mash beans.
  • Once your beans are mashed (ok if it's before stock comes to a boil), add mashed beans, whole beans, corn, and turkey and mix. sour cream and pepper jack cheese to the pot. Let simmer for another 5 minutes. Let simmer for 10 minutes.
  • Once it all comes to a boil, turn down the heat back to medium or medium-low to bring soup to a simmer. Add cheeses and mix well. Let simmer for 10-15 minutes until all of the cream cheese is melted and texture is creamy.
  • Add fresh cilantro and the juice of 1/4 wedge of a fresh lime.
  • Serve in bowls and garnish with hot sauce, tortilla chip strips, or fresh avocado.


Fridge - Store in the fridge for up to 5 days. 
Freezer - Freeze for up to 3 months. 
Freezer tip - To make in advance specifically for the freezer, let the soup simmer for just 5 minutes and then freeze before adding the cheeses.  Defrost and then simmer and add cheese before serving.  This will produce the best consistency when reheated.
Up the Heat:
Green Chilis - Use Hot green chilis instead of mild. 
Fresh Jalapeno - Add 1/2 a jalapeno diced while sauteing the garlic and onion.
Cayenne - Add 1/4 - 1/2  teaspoon of cayenne.
Hot Sauce! - Garnish and mix in your favorite hot sauce.  We love HAB Sauce brand hot sauces.
Beans - Your favorite white bean of choice is great for this soup! 
Corn - Fresh cut off of the cob, frozen, or canned.  If using frozen, no need to thaw, just give a quick rinse in a colander first.  If using canned (1 1/2 cups is approximately 1 can), drain and rinse.    
Onion and Garlic - White or yellow onion is great.  3 cloves of fresh garlic is about 1 tablespoon minced.  You can also use 1 teaspoon of garlic powder. 
Pepper Jack Cheese - Use a Mexican Blend, cheddar, or Monterey Jack cheese.
Using Dried Beans
To use dried white beans, you will need 1 cup of dried beans.  Give them a rinse, add them to a pot, and cover with at least 3 inches of water. Bring the pot to a boil then reduce to a simmer and cook for 45-60 minutes until beans are tender.  Cooking time will vary based on the age of the beans.  


Calories: 456kcal | Carbohydrates: 37g | Protein: 30g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 893mg | Potassium: 799mg | Fiber: 8g | Sugar: 6g | Vitamin A: 686IU | Vitamin C: 8mg | Calcium: 183mg | Iron: 4mg