| 2 cups | 500 g | Granny’s Boneless, Skinless Turkey Breast, roasted and shredded |
| 1 tbsp | 15 ml | canola oil |
| 1 cup | 250 ml | yellow onion, finely chopped |
| 1 1/2 cups | 375 ml | fresh tomatoes, seeded and coarsely chopped |
| 2 tbsp | 30 ml | jalapeno pepper, seeded and finely chopped |
| 1 tbsp | 15 ml | garlic, finely chopped |
| 1 tsp | 5 ml | ground cumin |
| 1 tsp | 5 ml | chili powder |
| 1 tbsp | 15 ml | paprika |
| 8 cups | 2 L | homemade or low sodium turkey or chicken stock |
| 1 cup | 250 ml | fresh or frozen corn kernels |
| 1 tsp | 5 ml | dried oregano |
| 1 tsp | 5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
| 2 tbsp | 30 ml | fresh lime juice |
| 1/2 cup | 125 ml | sour cream |
| 1 cup | 250 ml | Monterey Jack, shredded |
| 1/4 cup | 65 ml | cilantro, chopped |
| 2 cups | 500 ml | tortilla chips, crushed |
| 1/2 cup | 125 ml | avocado, diced |
| 1 | lime, cut into wedged |
Recipe created by Peppers & Pennies for Exceldor Cooperative.
