Prep: 12 Mins Cook: 40 Mins

Turkey Tortilla Stew


  • 1 1/2 pound ground turkey
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsps. oil
  • 2 1/2 cups water
  • 14 1/2 ozs. canned tomatoes
  • 15 ozs. pinto beans in chili sauce, undrained
  • 10 3/4 ozs. reduced-sodium tomato soup
  • 1 cup whole corn kernels
  • 1/4 teaspoon black pepper
  • 4 ozs. ORTEGA Whole Green Chiles, chopped
  • 12 corn tortillas (6-inch), cut into 1/4-inch strips
  • 2 tbls. oil


In a large Dutch oven over medium-high heat sauté turkey, onion and garlic in oil for 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chiles and black pepper. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes.

In a large skillet over medium-high heat, sauté tortilla strips in the 2 tablespoons oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Add tortilla strips to turkey stew just before serving to let them soften.

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