© 2025 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
3/4 Gallon TURKEY STOCK, skimmed
4 lbs TURKEY BREAST, cubed
12 c black beans, soaked, cooked & drained
3 Whole onions, minced
4 c carrots, peeled and chopped
3 c potatoes, peeled and diced
1 Each jalapeno, seeded and minced
1 Bunch cilantro, washed and chopped
To taste kosher salt
1-1/2 c tomatoes, peeled, seeded & chopped
12 lime wedges, seeded
As needed flour tortillas
Combine turkey stock, turkey, cooked beans, onions, carrots, potatoes and jalapeno in a large stockpock. Bring to a boil, immediately reduce heat and simmer. Cook until turkey and vegetables are cooked through, about 20-30 minutes.
Add cilantro and season with salt.
Garnish each portion with 2 tablespoons chopped tomatoes and a lime wedge. Serve with warm flour tortillas.
Total Calories 550
Calories from Fat 45
Total Fat 5 g
% Daily Total Fat 8
Saturated Fat 0 g
% Daily Saturated Fat 3
Cholesterol 100 g
% Daily Cholesterol 33
Sodium 1920 mg
% Daily Sodium 80
Total Carbohydrates 67 g
% Daily Total Carbohydrates 22
Dietary Fiber 18 g
% Daily Dietary Fiber 72
Sugars 4 g
Protein 56 g
% Daily Protein 110
% Daily Vitamin C 30
% Daily Calcium 15
% Daily Iron 45