Tex-Mex Turkey Stew1 pound ground turkey1-1/4 cups thick and chunky salsa divided 1 cup, packed cilantro leaves chopped and divided 1 cup chopped onion 1 teaspoon minced garlic 1 teaspoon cumin divided 1/4 teaspoon salt Vegetable cooking spray 1 can (17 ounces) whole kernel corn drained 1 can (14-1/2 ounces)no-fat turkey or chicken broth 1 can (15 ounces) black beans drained & well rinsed 1 can (4 ounces) chopped green chilies 1/4 + teaspoon chili powder 1/4 teaspoon dried oregano leaves As needed corn chips In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro, onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into 16 meatballs. Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center. Meanwhile, in a 3-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered for 5 to 10 minutes or until mixture is heated throughout. Ladle into bowls and serve with corn chips. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in a pot until heated through. Serve in a bowl over corn chips. |