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Saturday, November 9, 2013

Albuquerque Turkey White Chili

The weather around is really beginning to call to me to make chili. I have all sorts of recipes. We have enjoyed a white chili recipe since our low fat days back in the nineties. No white beans now, however. In the mood for that recipe, I set out this morning to mimic those flavors. No, I didn't have any chicken thawed. Turkey. Yes. That will do. (Often, this is the way I come up with new recipes--just by using what I have when the creative juices flow) That old recipe called for simmering the chicken in broth with cumin seed. I had that, so off I went!

Gotta say, this might be better than the original, although it didn't turn out to similar at all. Not really like a chili, more like a soup. Back in those days, I never had green chili powder. Now I am never without it. It has so much amazing flavor and  is so easy to use. Not easy to find--I order mine online--but it is worth it. If you don't have time to wait, just throw in an extra small cans of green chilis. (I never even have those around, since I buy #10 size cans and divide them up into ice cube trays and freeze.) In fact, this is probably more similar to my Albuquerque Cream of Chicken Soup that is in Low Carbing Among Friends Volume I. This has more veggies though and is much chunkier, so it is a bit more like a chili. Both good but no need for pre-cooked chicken here. In fact, I started with a frozen roll of turkey. This definitely qualifies for an E.Z. Fix meal. Plus, how fun is it to say "Albuquerque Turkey?"

Albuquerque Turkey White Chili

1 lb ground turkey
1 qt turkey broth (may substitute chicken)
1 tsp cumin seed (comino)
1 yellow bell pepper
1 green bell pepper
1 zucchini
1 tbsp mild oil
4 oz diced green chili peppers
1 tbsp lime juice
1 tsp minced garlic
1 tsp green chili powder (optional)
1/2 tsp onion powder
1/2 tsp sea salt
3 oz cream cheese
1/2 cup half and half

Place turkey into a soup pot or Dutch oven.Cover with broth and add comino seeds. Cover and simmer for 30 minutes. While that is cooking, dice the onion, peppers and zucchini. Heat oil in a large skillet. Saute the vegetables until onions are transparent. Remove from heat. 

When simmering time is up, use a potato masher to break turkey into crumbles. (if you started with frozen turkey, the very center may still be uncooked. Don't worry, it will finish cooking in the remaining simmering time.) Add the sauteed vegetables, chilies, lime juice, garlic, chili powder and salt. Simmer for 15 minutes more. Cut the cream cheese into cubes and add it to the soup pot. Let the soup stand, covered but without heat, for 5 minutes. Stir the melted cream cheese into the soup. Stir in the half and half. Adjust salt to taste.

Serves 6 --  263 calories     17 g fat    21 g protein    6.6 carbs

This is delish. Even my hubby who does not like spicey foods liked it. If you want more heat, add some cayenne or red pepper flakes. I buy my Hatch green chili powder online--it is so worth the effort. One order will last for years.

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unter der laterne said...

thank you Lisa for a wonderful recipe. I have RA and am not supposed to eat *night shade vegies*, but I have to cheat once in a while to stay sane, lol.

Anonymous said...

Your recipe does not specify how much onion to use. It only lists onion powder.

Theresa said...

Made It last night, didn't have any zucchini and it was still awesome! Threw in some bacon pieces and was delish!