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.

Yield: 4 servings

Ingredients

• 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

Instructions

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.