Back in Pittsburgh, I worked in this sandwich shop. It was a pretty popular sandwich shop, and every day we made three soups: creamy tomato basil, vegan chili, and white turkey chili. These soups were delicious. I still crave these soups. Unfortunately, the owners were kind of dicks, so I left after a year, and refused to spend money there ever. But I had made the soups once or twice, so I know what goes in them, and I think I’ve successfully recreated the white turkey chili.
First you chop up a bunch of veggies. I cut up one and a half white onions, a red pepper, a green pepper, and two cloves of garlic. I also chopped up (and de-seeded) two jalapenos.
Then you toss a package of ground turkey into your soup pot. When it is mostly not pink, add your veggies, but not the jalapenos. Dump some cumin, ground black pepper, chili powder, and red pepper flakes in there, and mix it up. Go easy on the red pepper flakes. After a few minutes, add some broth. I added 3 cups of chicken stock, but you can use a broth too, and vary the amount. This amount worked well for me though. Bring it to a boil, and then simmer it all for 15 minutes. Also add some beans. Like maybe 3/4 of a sixteen ounce can.
Meanwhile, put the rest of the beans, and also all of another 16 ounce can of beans, into a blender or food processor. Add some sour cream, like maybe a cup. And then put your jalapenos in there, and maybe a little salsa. Blend it all up.
Look how nice your soup is looking. All brothy and pretty.
Here is your bean puree. Lookin’ good. Dump it into your soup pot, stir it all up, and simmer it for 15 more minutes.
Then put it in your soup bowl, and eat up! If you didn’t go easy on the red pepper flakes like I told you, you might also want to eat some bread with it. It might look a little soupy now, but when you reheat it, it will get thicker, promise. It should be a little thicker than this, but it’s delicious anyway.
Then for dessert, eat a s’more cupcake straight from the pan. Yum.