Many white chili recipes feature chicken. To make this soup even more budget-friendly and hearty, opt for turkey. A pinch of cayenne delivers mild heat, while shredded Monterey Jack cheese and sour cream enrich the white-bean broth.
In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
Stir in the turkey; cook about 10 minutes until heated through. Stir in cheese until melted.