Turkey Tortilla Stew

Use your favorite salsa -- mild, medium, hot, or even salsa verde -- as a tasty topper for this stew.

5,339views
4 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Prep: 15 mins
  • Slow Cook: 6 hrs (low) or 3 hours (high)
  • Bake: 8 mins 400°F
Rate me!


Turkey Tortilla Stew
Ingredients
1 1/4
pounds turkey breast tenderloin, cut into 1-inch pieces
1
14 1/2 ounce can diced tomatoes, undrained
1
cup chopped onion (1 large)
3/4
cup chopped green sweet pepper (1 medium)
1/2
cup reduced-sodium chicken broth
3
tablespoons tomato paste
2
teaspoons ground cumin
2
teaspoons chili powder
1/2
teaspoon ground black pepper
1/4
teaspoon salt
4
6 inches corn tortillas, cut into 1/4-inch-thick-strips
 
Nonstick cooking spray
1/8
teaspoon salt
1/4
cup plain nonfat Greek yogurt
2
tablespoons salsa
1
avocado, halved, seeded, peeled, and sliced
2
fresh limes, cut into wedges
Directions
  1. in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
  2. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
  3. Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 8 to 12 minutes or until golden, tossing once halfway through baking.
  4. To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish each serving with tortilla strips, avocado, and a lime wedge.
Nutrition Facts (Turkey Tortilla Stew)
    Per serving:
  • 353 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 88 mg chol.,
  • 746 mg sodium,
  • 33 g carb.,
  • 9 g fiber,
  • 9 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X