Low Carb, Keto Leftover Turkey Chili
This Low Carb, Keto Leftover Turkey Chili is the perfect solution for your holiday turkey leftovers! Creamy, spicy and healthy, it's the perfect change of pace after a big day of eating. #grainfree #glutenfree #dairyfree #lowcarb #keto #whitechili #lowcarbchili #ketochili
Servings: 4 servings
Calories:
Equipment
- diced green chiles
- stock pot
- freshly minced garlic
- cutting board
- cumin
- ground white pepper
- dutch oven
- wooden spoon
- chef's knife
Ingredients
- 2 tbsp. butter
- 1/4 medium yellow onion diced
- 4 stalks celery diced
- 1 jalapeno finely diced
- 3 cloves garlic minced
- 1 tbsp. cumin
- 1/4 tsp. ground white pepper
- 7 oz. can diced green chiles undrained
- 32 oz. chicken broth
- 2 c. leftover turkey chopped
- 4 oz. cream cheese softened
- 1/2 c. heavy cream
- 1/4 - 1/2 tsp. xanthan gum
- 2 tbsp. water
- sea salt to taste
Instructions
- Melt butter over medium-high heat in a Dutch oven or stock pot.
- Add onions, celery and jalapeño. Cook 3-5 minutes or until softened.
- Add garlic, cumin and ground white pepper and cook 2 more minutes, stirring constantly with a wooden spoon.
- Add the diced green chiles and chicken broth.
- Turn to high heat and bring to a boil.
- Reduce heat, add the chopped turkey and simmer uncovered 15 minutes.
- Stir in the cream cheese until melted.
- Stir in the heavy cream.
- Add 1/4 tsp. xanthan gum to 2 tbsp. water and whisk or use a milk frother to ensure there are no clumps.
- Add to the chili and mix well. Remove from heat.
- Repeat steps 9 and 10 if you want a thicker soup, keeping the mind the xanthan gum can take several minutes to thicken.
Notes
Start off small with the xanthan gum. A little goes a long way. Make sure the first 1/4 tsp. has completely thickened the soup before you add more, or you could end up with the consistency of canned gelatinous cream of chicken soup!