Tex-Mex Turkey Stew




1-1/4 c thick and chunky salsa, divided

1 c, packed cilantro leaves, chopped and divided

1 c chopped onion

1 tsp minced garlic

1 tsp cumin, divided

1/4 tsp salt

Vegetable cooking spray

1 Can (17 oz) whole kernel corn, drained

1 Can (14-1/2 oz)no-fat TURKEY or chicken broth

1 Can (15 oz) black beans, drained & well rinsed

1 Can (4 oz) chopped green chilies

1/4 + tsp chili powder

1/4 tsp dried oregano leaves

Corn chips As needed



In 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 (10-X 15-X 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 mintues, or until meatballs are lightly browned and no longer pink in center.

Meanwhile, in a 3-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered for 5 to 10 minutes or until mixture is heated throughout.

Add meatballs and remaining cilantro. Simmer 5 to 10 minutes. Ladle into bowls and serve with corn chips.

Nutrition Facts

374 Total Calories

10 g Total Fat

24 % Daily Total Fat

83 g Cholesterol

1879 mg Sodium

44 g Total Carbohydrates

29 g Protein