Ingredients

1 teaspoon soup. vegetable oil

1 pound ground turkey

1 large onion (about 1 cup)

2 tbsp. chili powder

1 tsp tea. ground cumin

1 teaspoon tea. dried oregano leaves, crushed

1 / 2 tsp. black pepper

1 / 4 c. tea. garlic powder or 2 cloves garlic, minced

1 3 / 4 cups Swanson ® broth

1 cup Pace ® Chunky Salsa

1 teaspoon soup. sugar

1 can (about 15 ounces) black beans, rinsed and drained

1 can (about 16 ounces) corn kernels, drained

Directions

1. Heat the oil in a 4-quart pot over medium-high heat. Add turkey, onion, chile powder, cumin, oregano, pepper and garlic powder black. Cook until turkey is browned, stirring frequently to separate meat.

2. Stir in broth, salsa, sugar, beans and corn to pan and bring to a boil. Reduce heat to low. Cover and cook for 30 minutes or until mixture is hot and bubbly.

Tip:

Serve with tortilla chips, restaurant style. For dessert, served with slices of watermelon and brownies.