Mexican Turkey and Squash Stew

• 1 1/2 pounds skinless, boneless turkey breast
• 2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 8 large sprigs thyme or 1 teaspoon dried thyme
• 1 large onion, chopped
• 1/2 pound small red-skinned potatoes, thinly sliced
• 1 pound cubed peeled butternut squash
• 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons
• 3/4 cup prepared salsa verde
• 1 cup crumbled corn tostadas or tortilla chips, plus more for serving

1. Cut the turkey into 1 1/2-inch pieces.
2. Sprinkle with the cumin, and salt and pepper to taste.
3. Heat the olive oil in a Dutch oven or large pot over high heat.
4. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes.
5. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
6. Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth).
7. Cover and bring to a boil, then uncover and reduce to a simmer.
8. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes.
9. Serve with more tostadas.
10. Per serving: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
11. Photograph by Antonis Achilleos

skinless, ground cumin, kosher salt, extravirgin olive oil, thyme, onion, potatoes, zucchini, verde, corn tostadas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mexican-turkey-and-squash-stew-recipe.html (may not work)