Monday, January 24, 2011

White Turkey (or Chicken) Chili

(I didn't think about snapping a picture until I was almost finished! It was yummy! And we have leftovers!!)

I have put this on my menu several times but never made it! So, finally, this weekend I decided to take a few recipes that I had been looking at and come up with my own! It turned out great! Here is how:

White Turkey Chili

1 lb ground turkey (or chicken)
1 onion, chopped
1- 4 oz can whole green chili's, drained and chopped (I used mild)
2 cloves garlic, chopped
2 cans white beans, drained
1 tsp cumin
1 tsp dried parsley flakes
2 cups chicken broth (low sodium)
1 cup water
2 TBS butter
1 TBS flour (I actually used about 1/2 TBS)

Monterrey Jack Cheese, Sour Cream & Tortilla Chips for serving.

Heat 1 TBS butter in large pot/dutch oven. Add ground turkey, onion, garlic and chili's. Cook until turkey is no longer pink and veggies are softened. (I add garlic in the last 2 minutes so it doesn't burn.) Next add water, broth, cumin and drained beans. Stir and heat to a boil. While soup is heating make a roux with remaining butter and flour. Melt butter and add flour, stirring constantly. Cook for about 2 minutes to get rid of the flour taste. Add a ladle full of stock from the soup, stirring constantly to avoid lumps. Pour mixture into your soup pot, stir and bring to a boil. Gently boil and allow to thicken for a few minutes. Turn heat down and cook for 15-20 minutes for flavors to meld. Serve with Monterrey Jack Cheese, Sour Cream, and Tortilla Chips;

Print grocery list for this recipe!

I use roux's to thicken my soups all the time! Here are a few pictures I took while making the roux:

I didn't use a lot of flour this time because I didn't want it to be super thick. For instance, I would have used more for something like potato soup! And, the roux would have been the beginning of a potato soup, rather than something mixed in. I used unbleached AP flour but I have used whole wheat flour successfully, too. I compromised and used white flour since it was so little! When I make potato soup I use wheat flour for the base.

Stirring constantly is key! Here is my roux after about two minutes before I added broth. It would look more pasty if I had added the full amount of flour. I used about 1/2 TBS flour to 1 TBS butter.

Katie at Kitchen Stewardship explains roux's much better and gives a great method to making your own 'cream of' soups (so, you can throw those nasty MSG and gunk laden cans out of your pantry!). I used her recipe for my most recent batch of potato soup and it was yummy!

*Disclaimer: My photos are not professional and never will be. This is what my food really looks like in my light-lacking kitchen at about 6:30 pm. :)


Jessica Heights said...

That sounds tasty! :)