Turkey Chipotle Masa Stew

1 pound boned, skinned turkey breast

1 1/2 quarts fat-skimmed chicken broth

1 onion (about 1/2 lb.), peeled and chopped

1 or 2 canned chipotle chilies

1/2 cup dehydrated masa flour (corn tortilla flour)

1 can (about 15 oz.) diced tomatoes

Cilantro or parsley sprigs

Step 1

In a 4- to 5-quart pan over high heat, bring turkey breast, broth, and onion to a boil. Cover, reduce heat, and simmer until turkey is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.

Step 2

With a slotted spoon, lift turkey from broth. When cool enough to touch, in 5 to 6 minutes, tear meat into fine shreds.

Step 3

Meanwhile, wearing gloves, cut out and discard chili seeds and veins. Finely chop chilies.

Step 4

Whisk masa into broth. Add tomatoes (with juice), then chilies to taste. Bring to a boil over high heat, stirring often. Reduce heat and simmer to blend flavors, about 5 minutes. Add turkey and stir just until hot, 1 to 2 minutes.

Step 5

Ladle into wide bowls. Garnish with cilantro sprigs.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 275Calories from Fat 5.5

% Daily Value *
Total Fat 1.7g3%

Saturated Fat 0.4g2%
Cholesterol 70mg24%
Sodium 448mg19%
Total Carbohydrate 21g8%

Dietary Fiber 2.8g12%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Turkey Chipotle Masa Stew