Turkey Stew - Southwest Style

• 1 lb cooked turkey, chopped
• 12 cup part-skim mozzarella cheese, shredded
• 1 (8 ounce) jar fat-free mayonnaise (I used cains)
• 1 (15 1/2 ounce) can canned pinto beans, drained and rinsed (goya)
• 1 (15 1/2 ounce) can black beans, drained and rinsed (goya)
• 1 (14 1/2 ounce) candiced tomato and green chile mix (la contadina)
• 1 (14 1/2 ounce) can corn, drained (generic)
• 2 cups water
• 2 teaspoons beef bouillon
• 12 tablespoon cumin seed, to taste
• 1 teaspoon garlic powder, to taste
• 1 teaspoon onion powder, to taste
• 1 teaspoon black pepper, to taste
• 12 medium onion, chopped fine
• 1 stalk celery, split lengthwise and chopped

1. Place all ingredients in a large pot and stir to combine.
2. In addition to the mozzarella, you can toss in any sharp cheese you might have on hand for flavor (I had a small chunk of asiago that I tossed in).
3. Simmer on the rangetop, stirring occasionally until heated through and cheese is melted and mixed, About 30min.
4. Serve warm with cornbread or nacho chips.

turkey, mozzarella cheese, mayonnaise, pinto beans, black beans, tomato, corn, water, beef bouillon, cumin, garlic, onion powder, black pepper, onion, celery

Taken from www.food.com/recipe/turkey-stew-southwest-style-105009 (may not work)