Turn lean ground turkey into a hearty and satisfying southwestern stew with onion, garlic, tomatoes, pinto beans, corn, green chiles and crispy corn tortilla strips.

Turkey Tortilla Stew

1 1/2 pounds ground turkey
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons vegetable oil
2 1/2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pinto beans in chili sauce, undrained
1 (10.75-ounce) can condensed tomato soup
1 cup loose-pack frozen whole corn kernels
1/4 teaspoon ground black pepper
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil

1. In a large Dutch oven over medium-high heat sauté turkey, onion and garlic in oil for 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chiles and black pepper. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes.
2. In a large skillet over medium-high heat, sauté tortilla strips in the 2 tablespoons oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Add tortilla strips to turkey stew just before serving to let them soften.

Makes 6 servings.