Mexican Stew

You’ll need:

• 1 tablespoon olive oil

• 1/2 cup onion, finely chopped

• 3 cloves garlic, minced

• 2 teaspoons chili powder

• 1/2 teaspoon cumin

• 2 cups water

• 1 (15-ounce) can tomato sauce

• 2 (14.5-ounce) cans diced tomatoes with green peppers, undrained

• 4 cups shredded cooked turkey or chicken

• 1 (16-ounce) can pinto beans, drained

• 1 (15.25-ounce) can corn with liquid

• 1/2 cup light sour cream

• 1/2 cup chopped fresh cilantro (optional)

What to do:

1. Heat olive oil in a large pot; cook onions and garlic until softened.

2. Add spices and stir for 1 minute until mixed.

3. Add water, tomato sauce, diced tomatoes and shredded turkey or chicken.

4. Bring to a boil, then simmer for 5 minutes.

5. Add beans, corn, sour cream and cilantro. Simmer for 20 minutes, uncovered. Serve with optional toppings of shredded cheese or crushed tortilla. Serves 4.