Turkey Sausage White Chili |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A long time ago I ate some Chicken White Chili...that I thought was wonderful. Since that time I have been unable to find a recipe which would match those ingredients. I needed to make something with chicken or turkey for a meeting I'm going to tonight. Because of food allergies of some of the attendees, I decided to use a Turkey sausage for more flavor and to create my own recipe since those listed here didn't contain the ingredients I wanted to use. Ingredients:
1 large onion (chopped) |
2 tablespoons extra virgin olive oil |
2 tablespoons garlic (minced) |
14 ounces turkey sausage |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup carrot (chopped in small pieces) |
1/2 cup celery (chopped in small pieces) |
4 ounces pimento pepper (diced & drained) |
1 bay leaf |
48 ounces great northern beans (cooked) |
6 cups chicken broth |
8 ounces salsa verde |
1 1/2 teaspoons chili powder |
1/2 teaspoon cumin |
1/2 cup chicken broth |
2 tablespoons cornstarch |
Directions:
1. Put the olive oil in a large medium hot pan and saute' the onion until soft.
2. Add the mince garlic and carmelize them together being careful not to burn the garlic.
3. Add the turkey sausage, salt and pepper and cook until the juices run clear.
4. Add the carrots, celery, pimento, bay leaf, bens, and the 3 1/2 cup of broth to the pan.
5. Simmer until the vegetables are tender.
6. Mix the 1/2 cup chicken broth with the 2 Tablespoons of cornstarch and then add to the simmering soup, stirring until it thickens slightly.
7. Add more salt and pepper to taste if needed.
8. If the soup seems too thick add additional chicken broth.
9. Bring back to the boiling stage and then serve.
10. Serve along side a bottle of hot sauce for those who like more 'heat'.
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