White Christmas Chili
Carol Finkbiner

This is my favorite white chili recipe.  I make it with chicken and chicken broth more often then I make it with turkey and turkey broth.  Either way works great.

3 cups honeysuckle white whole turkey (I used leftover white & dark meat)
2 cups chicken broth
3 tsp olive oil
2 onions, thinly sliced
1 clove garlic, mince (I use 4 cloves.)
1 cup white wine
2 cans cannellini beans (I use Great Northern beans)
1/4 cup fresh squeezed lime juice (I used bottle)
1 can green chilies, chopped
1 jalapeno pepper, stemmed, seeded and minced
4 tbsp fresh cilantro, minced (I use more but I can't tell you how much)
1 tsp oregano dried
1/2 tsp cumin, ground
1/4 tsp cinnamon
1 cup jack cheese or pepper jack

Directions:

After eating a good portion of the Honeysuckle white turkey, save a portion 3 to 4 cups. They said they sometimes use smoked for an added extra flavor.
Pour oil in a pan and place over medium-high heat. Add onions and garlic; stir until onions are golden and taste sweet, about 20 minutes. Add the 2 cups of broth , wine, beans, lime juice, green chilies, jalapenos, cilantro, oregano, cumin, and cinnamon. Bring to a boil over high heat; cover and simmer 15 minutes. Stir in Honeysuckle turkey and cheese. When chilies is hot, ladle into bowls and add diced tomatoes and/or fresh cilantro leaves.

Servings: 10

Source: Taste of Home Recipe Bulletin Board