This simmering pot of stew will fill your home with a "South of the Border" aroma. Serve with a prepared tossed salad and Catalina dressing and Nestea with lime wedges.

2 cups chicken broth
1 pound ground turkey, cooked and crumbled
1 (15.25 ounce) can corn, drained
1 (15 ounce) can black beans, drained
1 1/2 cups ORTEGA Salsa - Roasted Garlic (Medium)
1 cup chopped onion
1 (4 ounce) can ORTEGA Diced Green Chiles, drained
1 tablespoon finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon crushed oregano
1 cup tortilla chips, broken into pieces

Combine chicken broth, turkey, corn, black beans, salsa, onion, chiles, cilantro, cumin, chili powder and oregano in medium saucepan. Bring to a boil. Reduce heat to medium; cook for 15 to 20 minutes. Season with salt and ground black pepper.

Garnish with tortilla chips.

Serving size: 4