Ancho Chile & Turkey Bowls
Dried ancho chiles add a sweet, mild flavor to turkey and broth for serving with corn tortilla strips.
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Ingredients
2 tablespoons Land O Lakes® Butter
1 pound boneless turkey breast, cut into thin strips
1 medium green bell pepper, cut into strips
1 large dried ancho chile pod , stemmed, seeded
1
2 cup water1 (14 1/2-ounce) can chicken broth
2 tablespoons fresh lime juice
1
2 teaspoon ground cumin8 (6-inch) corn tortillas, halved, cut into strips
1
3 cup sour cream2 tablespoons chopped fresh cilantro, if desired
How to make
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STEP 1
Melt butter in 12-inch skillet until sizzling; add turkey strips. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until lightly browned. Add bell pepper; mix well. Cut chile into thin strips; add to turkey mixture. Add water, broth, lime juice and cumin. Continue cooking 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook, stirring occasionally, 7-8 minutes or until flavors are blended.
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STEP 2
Place tortilla strips on microwave-safe plate; cover with paper towel. Microwave 45-60 seconds or until heated through.
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STEP 3
Divide warm tortilla strips among four bowls. Spoon turkey broth over strips. Garnish each bowl with dollop of sour cream and cilantro, if desired.
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