Creamy White Chicken and Turkey Chili Recipe for Cozy Dinners

• 3 large boneless skinless chicken breasts
• 1 lime
• salt, pepper, onion and garlic powder to taste
• 2 Tb olive oil
• 1/2 large onion, chopped
• 2 large cloves of garlic, minced
• 1 red bell pepper, chopped
• 2 cans chopped green chilies
• 3 cans great northern beans, drained and rinsed
• 2–15 oz cans chicken broth
• 1/4 C chopped cilantro
• 1/2 C chopped flat leaf Italian parsley
• 2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 Tb sweet Hungarian paprika

Instructions

1. If using chicken, preheat the oven to 350°F (175°C). Place the chicken in a greased pan, squeeze the lime over the top, and season generously with salt, pepper, onion powder, and garlic powder. Bake for 30–40 minutes until fully cooked. Reserve the pan juices, then chop or shred the chicken once it has cooled. If using leftover turkey, simply cut it into bite-sized pieces.
2. In a large pot, heat the olive oil and sauté the chopped onion and minced garlic for about 3 minutes. Add the chopped red bell pepper and sauté for another 3 minutes. Stir in the green chiles, drained beans, chicken broth, cilantro, parsley, and spices (cumin, cayenne, and paprika). Add salt and pepper to taste and pour in enough water to just cover the ingredients. Bring to a boil, then reduce to a simmer and cook for 30 minutes to blend the flavors. Serve topped with grated cheese, diced tomatoes, a squeeze of lime, and tortilla chips.

You can easily substitute leftover cooked turkey for the chicken. This chili freezes well—portion and freeze for quick future meals.