Tomatillo Turkey Chili

Remember the meat from those turkey wings and drumsticks I used the other day to make gluten-free turkey gravy? All that meat didn’t go to waste – it was used to make a delicious, warming turkey chili! I actually purchase a larger turkey than necessary for Thanksgiving each year. I love the leftovers. They make great filling for enchiladas, sandwiches, or even taste good eaten cold, straight from the fridge, late at night. Not that I would know or anything. But now, the leftovers star in a spicy, flavorful chili. Or you could add crushed tortilla chips and call it tortilla soup. Whatever you call it doesn’t matter. What matters is that you try it! Of course, you don’t have to wait for Thanksgiving to make a chili like this. You can use any leftover chicken or turkey, or you can even purchase a rotisserie chicken from the grocery store and use it, if that’s your thing. It’ll all taste delicious in this soup. Heck, you could even go meatless, and use vegetable stock and add some cubed sweet potatoes or squash, and make a delicious vegetarian soup. It all sounds yummy to me. If you can’t find tomatillos, you can substitute a 16-20 oz jar of bottled salsa verde/tomatillo salsa. Tomatillos are plentiful around here in Texas – but the cheapest ones are usually at the Latin groceries.