Green Chile Turkey Stew


  • 1-1/4 cup Young Guns Hot Green Chile
  • 2 cups turkey, shredded or cubed
  • 3 potatoes, diced into 1/2-inch cubes
  • 1/3 onion, diced
  • 1 cup frozen sweet corn
  • 1 can black beans, rinsed
  • 32 oz chicken broth
  • 16 oz vegetable broth
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1 tbsp chili flakes
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper, crushed


  1. Cut potatoes and boil for 10-15 minutes. While the potatoes are cooking, dice the onion and crush the garlic.
  2. heat the olive oil over medium in a soup pot and add onions and garlic. While the onions and garlic cook, shred the turkey and rinse the black beans.
  3. Once onions are soft, sprinkle in flour and make a roux. Whisk in turkey and vegetable stock: mix spices, Young Guns Hot Green Chile, corn, black beans, and potatoes. Bring to a boil and simmer for 15-20 minutes.