2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 4.5-ounce cans chopped green chiles
2 chipotle chile peppers in adobo sauce, pureed
2 teaspoons ground cumin
2 teaspoons dried oregano
Pinch cayenne pepper
6 cups chicken or turkey stock
4 cups roast turkey, shredded into smallish pieces
2 cups leftover vegetables, like corn, diced sweet potatoes, carrots
or white potatoes
2 cans Navy or Great Northern beans, drained and rinsed
¼ cup warmed milk
2 tablespoons masa harina (corn flour) or fine cornmeal
Salt and pepper to taste
Sour cream, shredded Monterey Jack cheese, tortilla chips and fresh cilantro for garnish
Heat olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté until soft and translucent, about 5-7 minutes. Stir in garlic, green chiles, chipotles, cumin, oregano and cayenne. Cook a few minutes more until garlic and spices are fragrant.
Add stock, turkey, vegetables and beans, and bring to a simmer.
In a small bowl, whisk together the warmed milk and the masa harina or cornmeal. Add to the pot and gently stir until completely incorporated.
Simmer, partially covered, for about 15-20 minutes, or until chili has thickened up a bit. Adjust the seasonings and add salt and pepper to taste.
Serve with a dollop of sour cream, some shredded cheese, cilantro and crispy tortilla chips.
Serves 4-6… Read More