| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped onion |
| 1 |
cn |
Mexican-style stewed tomatoes; (or regular stewed or diced tomatoes and 1/4 cp salsa) |
| 1 |
cn |
Black beans; rinsed and drained |
| 1 |
cn |
Lower sodium/lower fat chicken broth |
| 1 |
c |
Frozen corn kernels |
| 1 |
c |
Turkey meat; chopped, (we used mostly light meat, but could also sub cooked ground turkey or chicken) (up to 2) |
|
|
Cumin to taste; about 1/4 tsp |
|
|
Chili powder to taste; about 1/4 tsp |
INSTRUCTIONS
In a stock or soup pot, saute onion and spices in about 2 tbs of the
chicken broth until onion is tender crisp. Add beans, tomatoes, rest of
chicken broth and turkey. Bring to a boil, and reduce heat to a simmer. Add
corn, and simmer at least 5 minutes. Serve with toasted tortilla strips (I
make these by spraying them lightly with ICBINB and sprinkling with garlic
powder).
This was really good, and incredibly fast and easy to put together.
Posted to Digest eat-lf.v097.n001 by jneger@juno.com (Nicki A Eger) on Jan
1, 1998
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