Packed with hearty and delicious turkey and veggies, this Mexican-style stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour to top it all off.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Green Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer turkey to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pot, then corn, peppers and garlic. Cook, stirring often, scraping up any brown bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning. Season with salt and pepper, then stir to coat veggies.
Add crushed tomatoes, turkey (including any juices from the plate), broth concentrate, 1/4 tsp sugar and 1 cup water (dbl both for 4 ppl) to the pot with veggies. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies are tender and stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.
Meanwhile, add sour cream, lime juice and 1/4 tsp lime zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide stew between bowls. Dollop lime crema over top and sprinkle with cheese. Squeeze a lime wedge over top, if desired. Serve tortilla chips alongside.