Turkey Tortilla Stew

Ground turkey and two kinds of beans make this tortilla stew a protein-packed bowl that fills you up without weighing you down.

Everything starts in one skillet. The turkey browns with onions, bell peppers, and garlic until the meat loses its pink and the vegetables go soft. Then crushed tomatoes, condensed tomato soup, pinto beans, kidney beans, and corn all go in together. That condensed tomato soup does double duty here, thickening the broth while adding a concentrated tomato backbone.

The 30-minute simmer on low heat is where the magic happens. The beans absorb flavor from the broth, the tomatoes break down further, and everything melds into a thick, scoopable stew. Crush tortilla chips over the top right before serving so they stay crunchy against the hot stew.

Chef Tips

• Drain and rinse the canned beans well. Rinsing removes excess sodium and that starchy canning liquid that can muddy the flavor.
• Break the ground turkey into small pieces as it cooks. Large clumps don’t absorb the seasonings evenly and give an uneven texture.
• Add the tortilla chips at the very last second. They go soggy fast, so crumble them into individual bowls rather than the whole pot.
• This stew thickens considerably as it sits. Add a splash of water or broth when reheating leftovers.

Variations

• Spicy version: Stir in diced green chiles or a spoonful of chipotle in adobo with the tomatoes for smoky heat.
• Black bean swap: Replace kidney beans with black beans for a different look and slightly creamier texture.
• Cheesy finish: Top each bowl with shredded cheddar or Monterey Jack alongside the tortilla chips.