Turkey TexMex Stew with Barley is sumptuous, rich and hearty. It also is a great way to use up leftover turkey after traditional American Thanksgiving and Christmas holiday meals.

Turkey TexMex Stew with Barley Recipe-

Ingredients:

For the Stew-

• 4 cups cooked turkey meat, shredded
• 1 tbsp. olive oil
• 1 cup rough chopped yellow onion
• 6 large cloves garlic, peeled and rough chopped
• 2 jalapeno peppers, chopped fine
• 1 large carrot, peeled, halved lengthwise, and crosscut into 1/4″ thick half moon slices
• 2 tbsp. dark chili powder
• 2 tbsp. Cajun seasoning
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tsp. dried thyme leaves
• 1 tbsp. dried cilantro leaves
• salt and pepper, to taste
• 6 cups chicken broth
• 10.5 oz. canned condensed tomato soup
• 28 oz. canned diced tomatoes
• 3 chicken bouillon cubes, crushed
• 1 cup fire roasted Mexican red salsa
• 14 oz. canned black beans, rinsed and drained
• 8 oz. uncooked pearl barley
• 1/2 cup sour cream

For Condiments-

• chopped fresh cilantro
• sour cream
• corn tortilla chips, crushed
• shredded cheese (Cheddar, Monterrey Jack, or Pepper-jack are recommended)