Print
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

Low Carb, Keto Leftover Turkey Chili

  • Author: Kristi Barnes
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soups, Stews and Chilis
  • Method: Stovetop
  • Cuisine: Mexican

Description

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


Scale

Ingredients


Instructions

  1. Melt butter over medium-high heat in a Dutch oven or stock pot.
  2. Add onions, celery and jalapeño. Cook 3-5 minutes or until softened.
  3. Add garlic, cumin and ground white pepper and cook 2 more minutes, stirring constantly with a wooden spoon.
  4. Add the diced green chiles and chicken broth.
  5. Turn to high heat and bring to a boil.
  6. Reduce heat, add the chopped turkey and simmer uncovered 15 minutes.
  7. Stir in the cream cheese until melted.
  8. Stir in the heavy cream.
  9. Add 1/4 tsp. xanthan gum to 2 tbsp. water and whisk or use a milk frother to ensure there are no clumps.
  10. Add to the chili and mix well. Remove from heat.
  11. 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!