White and Red Rotel Turkey (or Chicken) Chili

Blog Update: As I scroll through old posts or notice something I really enjoyed I'm adding a "darn good" label to the recipe. This will be a collection of recipes I highly recommend. And wow, this White and Red Rotel Turkey (or Chicken) Chili is on the list! Super simple, comes together quickly, it's ubber creamy and very nicely flavored. This is smoother and milder than our family's regular robust red kidney bean chili so in my book, that makes it a totally different meal. I can't wait for the boys to try this one:@)

My changes:

• I added a drained can of Rotel (I like the Walmart brand) instead of canned chiles. Use regular or mild-you know your crowd:@)
• I used half and half. 
• Can use some/all great northern beans.
• Didn't have cilantro, sprinkled in some dried parsley.
• *Condensed soup substitute = Tblsp flour + 1 C milk + 1 chicken bouillon cube

White and Red Rotel Turkey (or Chicken) Chili-adapted from Taste of Home
2 C cooked turkey (or chicken), cubed
(2) 15 oz cans white kidney/cannellini beans, drained and rinsed
*10 oz can condensed cream of chicken soup
1 1/3 C milk-I used Half and Half
10 oz Rotel, drained -or- 4 oz can chiles, drained
1 Tblsp dried minced onion
1 Tblsp chopped fresh cilantro-I just sprinkled in some dried parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp oregano
Sour cream for serving if desired-I did not use this

• Mix everything except sour cream, bring to light boil, reduce to simmer and cook for 30 minutes. Serve with sour cream if desired.

Eat well and have a happy day:@)

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