Looking for something warm and filling? Slow & Easy Turkey Tortilla White Chili is here for you. Spice it up if you want to add a little zip! This recipe is brought to us by Smokin’ Suzy, the mother of Brad Mitchell, the 2018 Turkey Smoke Champion at the American Royal World Series of Barbecue.
4 C Turkey Breast Roasted and Cubed
4 Cans Great Northern Beans (drained)
1 Can Cream of Celery Soup
1 Can Rotel Original (puree)
1 Large Sweet Onion (diced)
3 ½ C Turkey Stock
6 Corn Tortillas (diced fine)
3 tbsp Taco Seasoning
2 tsp Cumin
⅛ tsp Garlic Powder
Salt & Pepper to taste
Optional Serving – Mexican Shredded Cheese, avocado, onions, fresh cilantro, jalapenos & fried tortilla strips
Dice onion fine and puree Rotel.
Sauté onion & Rotel in a non-stick pan with 2 tbsp Olive oil. Add spices and allow flavors to blend together about 4-5 minutes.
Drain beans and add to Slow Cooker - Add onion/Rotel and spice mixture.
Add Turkey Stock & Cream of Celery Soup.
Add the finely diced (pea size) Corn Tortillas to Slow Cooker.
Set Slow Cooker on high for about 1 ½ hours stirring several times. Allow the tortillas to dissolve almost completely.
Note: Turkey is not added until the last hour of the cooking process.
Set Slow Cooker on low and add the Turkey for another hour to warm through.
Note: All Slow Cookers heat at different temperatures so check what works best for you.