Ingredients :
- 2 cups cooked turkey shredded or cubed
- 2 cans great Northern beans drained and rinsed
- 10 ounces frozen corn
- 2 cans mild diced green chiles undrained
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 4 oz cream cheese softened
- 1/4 cup half and half
- 1/4 cup chopped fresh cilantro optional
- Salt and freshly ground black pepper
- shredded cheese diced avocado, sliced jalapeños, sour cream, and tortilla strips, for serving
Directions :
- In the bottom of a slow cooker, add beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours. Stir in cooked turkey, cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
