Prep: 10 Mins Cook: 20 Mins

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 iced tea with lime wedges.

Mexicali Turkey Stew


  • 2 cups chicken broth
  • 1 pound ground turkey, cooked and crumbled
  • 1 can (15.25-oz.) corn, drained
  • 1 can (15-oz.) black beans, drained
  • 1 1/2 cup ORTEGA Salsa - Roasted Garlic (Medium)
  • 1 cup chopped onion
  • 1 can (4-oz.) 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


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. Season with salt and ground black pepper. Garnish with tortilla chips.
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