A simple version of white chili that can be made on the stove top or in a slow cooker. This is our go-to chili for those chilly winter days. Cook on Low in a slow cooker for 4 hours if preferred. Serve with garlic cheese bread. Enjoy.
Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.
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