White Queso Chili

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 651kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1 lb Ground turkey
  • 3 tbsp Red onion diced
  • 1/2 cup Green bell pepper diced
  • 4 cloves Garlic minced
  • 1/2 tbsp Chili powder use more if you like it spicy
  • 2 tbsp Ground cumin
  • 2 tsp All-purpose flour
  • 3 cups Chicken broth
  • 1 cup Corn
  • 1 cup White beans rinsed and drained
  • 1 cup Cheddar cheese shredded
  • 1/4 cup Cream cheese
  • 1/4 cup Heavy cream
  • Fresh cilantro garnish
  • 1/2 Jalapeño pepper sliced (optional)

Cheese Enchilada

  • 4 Soft taco shells
  • 4 oz Monterey jack shredded
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat, brown the ground turkey, breaking it up into smaller pieces with a spatula for about 5 minutes. Add in the onions, peppers, garlic, chili powder, and cumin. Stir in the flour and cook for another 3 minutes, mixing everything together.
  • Add the broth, corn, beans, salt and pepper. Simmer for about 25 minutes covered with a lid.
  • Stir in the cheddar cheese, cream cheese, and cream. Bring to a simmer stirring occasionally until the soup is smooth. Season with salt and pepper to taste.
  • In the meantime, roll the soft taco shells with the Monterey Jack cheese. Heat a non-stick pan over medium heat. Place the rolled shells seam side down in the pan until golden brown, flip over and cook to golden brown on the top side.
  • Serve the soup in bowls with the cheese enchilada. Garnish with cilantro and jalapeno (if using).

Nutrition

Calories: 651kcal | Carbohydrates: 34g | Protein: 50g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1131mg | Potassium: 1043mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 33mg | Calcium: 537mg | Iron: 6mg

White Queso Chili

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 651 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1 lb Ground turkey
  • 3 tbsp Red onion diced
  • 1/2 cup Green bell pepper diced
  • 4 cloves Garlic minced
  • 1/2 tbsp Chili powder use more if you like it spicy
  • 2 tbsp Ground cumin
  • 2 tsp All-purpose flour
  • 3 cups Chicken broth
  • 1 cup Corn
  • 1 cup White beans rinsed and drained
  • 1 cup Cheddar cheese shredded
  • 1/4 cup Cream cheese
  • 1/4 cup Heavy cream
  • Fresh cilantro garnish
  • 1/2 Jalapeño pepper sliced (optional)

Cheese Enchilada

  • 4 Soft taco shells
  • 4 oz Monterey jack shredded

Instructions
 

  • Heat the oil in a pot over medium heat, brown the ground turkey, breaking it up into smaller pieces with a spatula for about 5 minutes. Add in the onions, peppers, garlic, chili powder, and cumin. Stir in the flour and cook for another 3 minutes, mixing everything together.
  • Add the broth, corn, beans, salt and pepper. Simmer for about 25 minutes covered with a lid.
  • Stir in the cheddar cheese, cream cheese, and cream. Bring to a simmer stirring occasionally until the soup is smooth. Season with salt and pepper to taste.
  • In the meantime, roll the soft taco shells with the Monterey Jack cheese. Heat a non-stick pan over medium heat. Place the rolled shells seam side down in the pan until golden brown, flip over and cook to golden brown on the top side.
  • Serve the soup in bowls with the cheese enchilada. Garnish with cilantro and jalapeno (if using).

Nutrition

Calories: 651kcalCarbohydrates: 34gProtein: 50gFat: 37gSaturated Fat: 17gTrans Fat: 1gCholesterol: 133mgSodium: 1131mgPotassium: 1043mgFiber: 6gSugar: 4gVitamin A: 1250IUVitamin C: 33mgCalcium: 537mgIron: 6mg
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