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–+ servings

Classic Crockpot White Turkey Chili

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This creamy, zesty slow-cooker chili transforms leftover turkey into a comforting meal with white beans, sweet corn, and a citrus-brightened broth. Finished with sour cream and heavy cream for a rich, velvety texture, it's perfectly balanced with mild heat from jalapeños and green chiles.
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Prep Time 1 minute
Cook Time 3 hours
Total Time 3 hours 1 minute
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 4 cups cooked turkey shredded
  • 1 small yellow onion diced
  • 1 jalapeño minced and seeded
  • 2 cans (15 oz each) white beans rinsed and drained
  • 1 can (15 oz) sweet corn rinsed and drained
  • 1 can (4.5 oz) diced green chiles
  • 1 tbsp garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 lime zested and juiced
For the Creamy Finish
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup shredded pepper Jack cheese optional
  • 2 tbsp cornstarch
  • 4 tbsp water
Optional Garnishes
  • fresh lime juice
  • chopped cilantro or parsley
  • extra shredded cheese
  • additional sour cream
  • sliced jalapeños
  • corn chips

Equipment

  • Slow cooker or crockpot
  • Immersion blender
  • Small bowl

Method
 

  1. Place the shredded turkey in the slow cooker. Layer in the white beans, diced green chiles, minced jalapeño, diced onion, minced garlic, and sweet corn. Evenly distribute the oregano, thyme, parsley, cumin, salt, black pepper, and crushed red pepper flakes over everything. Add the lime juice and zest, then stir to combine thoroughly. Pour the chicken broth over the mixture.
  2. Cover the slow cooker with its lid. Set to cook on low for 5 to 6 hours, or alternatively on high for 3 hours, allowing the vegetables to soften and the flavors to meld completely.
  3. When approximately 30 minutes of cook time remain, add the sour cream and stir well. If desired, mix in the shredded pepper Jack cheese, stirring until fully melted. Pour in the heavy cream and combine. For a thicker consistency, blend the cornstarch with water in a small bowl until smooth, then add this slurry to the slow cooker and stir. Cover again and continue cooking on high for the final 30 minutes.
  4. To achieve a creamier texture while maintaining some chunkiness, use an immersion blender to partially puree about one-quarter of the chili directly in the slow cooker pot. This will naturally thicken the broth while keeping most of the beans and corn intact.
  5. Serve the chili by ladling into individual bowls. Squeeze fresh lime juice over each portion to brighten the flavors. Top with your choice of garnishes: extra sour cream, additional shredded cheese, chopped cilantro or parsley, sliced jalapeños, and corn chips for a crunchy contrast.

Notes

Always stir in the sour cream, heavy cream, and cheese during the final 30 minutes of cooking to prevent the dairy from curdling or separating under prolonged heat. Cooked shredded chicken — such as rotisserie or poached chicken breasts — can be substituted for the turkey with equally great results. To adjust the heat level, leave the jalapeño seeds in or add diced serrano peppers for more spice, or omit the red pepper flakes and fully seed the jalapeño for a milder bowl. For a dairy-free version, swap the sour cream for coconut cream, replace the heavy cream with full-fat coconut milk, and skip the cheese or use a dairy-free alternative. Leftover chili keeps well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat, adding a splash of chicken broth if needed, as the chili will thicken further as it sits.

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