© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 lbs GROUND TURKEY
1 c thick and chunky salsa
1-1/2 c packed cilantro leaves, chopped
3 c chopped onion
1 tbsp minced garlic
1-1/2 tsp ground cumin
1 tsp salt
3 lbs frozen whole kernel sweet corn
1-1/4 qt TURKEY BROTH or low-sodium chicken broth
45 oz canned black beans, drained & well rinsed
12 oz canned chopped green chilies
3 c thick and chunky salsa
1-1/2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano leaves
1-1/2 c packed cilantro leaves, chopped
As needed corn chips
In medium bowl combine turkey, salsa, cilantro, onion, garlic, cumin and salt. Form mixture into 48 meatballs.
Place meatballs on baking pan sprayed with vegetable oil. Bake in preheated 400 degree F oven for 20-25 minutes, or until meatballs are lightly browned and no longer pink in center.
In a stockpot, combine corn, broth, beans, chilies, salsa, 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 turkey meatballs and remaining cilantro. Simmer 5 to 10 minutes.
Ladle into bowls and serve with corn chips.