Serves: 4
Total Calories: 523
1. Prepare the turkey breast. Cut the cooked turkey into 1/2-inch cubes. Cover and reserve (there will be about 4 cups). Measure out 4 cups of turkey stock. If more broth is needed, add canned chicken broth to make 4 cups. Set the broth aside.
2. In a large saucepan, heat the oil and cook the onion until translucent, 3 to 4 minutes. Add the garlic, oregano, cumin, and tomatoes. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the reserved turkey broth, carrots, and zucchini. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
3. Add the turkey, salt, pepper, and cilantro. Simmer the stew until completely heated through, about 5 minutes. Adjust seasoning. Serve garnished with avocado and lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey Stew recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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