Cooking Method: Sauté
This was originally a Naval recipe that I stumbled upon years ago, but it makes the best white chili I have ever had. This is a family favorite soup of ours perfect for cold weather, as it really warms you up. Loma and I use a Le Creuset cast iron Dutch Oven to create this heaven in a bowl. The cast iron pan produces a nice even heat that minimizes the risk of burning. By using one pot for the dish, we capture all the depth of flavor from the brown bits created from the browning process. You can substitute Chicken stock for the Turkey stock, but the homemade Turkey stock adds a deep, rich flavor to the soup.