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Title: Tex-Mex Turkey Stew
Categories: Poultry Mexican
Yield: 1 Servings
| 1 | lb | Ground turkey |
| 1 1/4 | c | Mild, thick & chunky salsa divided |
| 1 | c | Packed, cilantro leaves, chopped & divided |
| 1 | c | Chopped onion |
| 1 | ts | Minced garlic |
| 1 | ts | Cumin, chopped |
| 1/4 | ts | Salt |
| Vegetable cooking spray | ||
| 1 | Can (17oz) whole kernel corn drained | |
| 1 | Can (14 1/2oz) no-fat chicken broth | |
| 1 | Can (15oz) black beans, rinsed and drained | |
| 1 | Can (4oz) chopped green chiles, drained | |
| 1/4 | ts | Chili powder |
| 1/4 | ts | Oregano |
| Corn chips (optional) |
In a 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 a 10x15x1-inch baking pan sprayed with the vegetable cooking spray. Bake at 400~ for 25 to 30 minutes or until meatballs are lightly browned and no longer pink in the center.
In three-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Incr3ease heat to medium and cook uncovered for five to 10 minutes or until mixture is heated throughout.
Add meatballs and remaining cilantro. Simmer for 5 to 10 minutes. Ladle into bowls and serve with corn chips, if desired.
Serves 4
Per serving: 374 cal, 10 gm fat, 83 mg chol, 1,879 mg sod
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