Yield: 1 Servings
|⅓ cup||Chopped onion|
|1 can||Mexican-style stewed tomatoes; (or regular stewed or diced tomatoes and 1/4 cp salsa)|
|1 can||Black beans; rinsed and drained|
|1 can||Lower sodium/lower fat chicken broth|
|1 cup||Frozen corn kernels|
|1 cup||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|
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@... (Nicki A Eger) on Jan 1, 1998