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Tex-Mex Turkey Stew

tex-mex, soups & stews, turkey

1 pound ground turkey
1 1/4 cup -- mild thick and
-- chunky salsa,
-- divided
1 cup packed fresh cilantro; chopped and divided
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon cumin; divided.
1/4 teaspoon salt
nonstick cooking spray
1 17 ounces wh kernel corn; drained
14 1/2 ounces nonfat chicken broth
15 ounces black beans; rinsed and drained
4 ounces chopped green chilies; drained
1/4 teaspoon chili powder
1/4 teaspoon oregano
corn chips; optional

1. Preheat oven to 400F. In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt. Form mixture into 16 meatballs.

2. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray. Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

3. Meanwhile, in 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 5 to 10 minutes, or until mixture is heated through.

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

Makes 4 servings. Preparation time: About 15 to 18 minutes. Cooking time: About 35 to 55 minutes.

Per serving: About 509 cal, 41 g pro, 46 g car, 17 g fat, 30% cal from fat, 96 mg cholesterol, 1566 mg sod, 13 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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