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Mexicali Turkey Stew

This simmering pot of stew will fill your home with a "South of the Border" aroma. Serve with a prepared tossed salad and Catalina dressing and Nestea with lime wedges.


  • 2 cups chicken broth
  • 1 pound ground turkey, cooked and crumbled
  • 1 (15.25 ounce) can corn, drained
  • 1 (15 ounce) can black beans, drained
  • 1 1/2 cups ORTEGA Salsa - Roasted Garlic (Medium)
  • 1 cup chopped onion
  • 1 (4 ounce) can ORTEGA Diced Green Chiles, drained
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon crushed oregano
  • 1 cup tortilla chips, broken into pieces


  1. Combine chicken broth, turkey, corn, black beans, salsa, onion, chiles, cilantro, cumin, chili powder and oregano in medium saucepan. Bring to a boil. Reduce heat to medium; cook for 15 to 20 minutes.
  2. Season with salt and ground black pepper.
  3. Garnish with tortilla chips.

Serving size: 4


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