With cooler weather coming our way, Chili and different types of soups are always yummy. I made this recipe tonight that I found in a Better Homes and Gardens article with different types of chilis. 
I think it would be a great recipe to make after the holidays also to use up leftover turkey since you can use chicken or turkey in it. I used shredded rotisserie chicken meat tonight and it worked fine. 

Spicy White Chili

• 2 cups chopped onions
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 4 1/2 ounce can diced green chiles
• 3 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 3 15 ounce can white kidney beans, rinsed and drained
• 2 14 1/2 ounce can reduced-sodium chicken broth
• 5 cups cubed cooked turkey or chicken
• 4 ounces Monterey Jack cheese with jalapeno peppers, shredded

Directions

1. 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.

2. Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.

http://www.bhg.com/recipe/chili/spicy-white-chili/