Mexican Turkey Goulash

Ingredients:

• 700 g skinless and boneless turkey breast
• 220 g medium-sized red-skinned potatoes, thinly sliced
• 450 g butternut squash, peeled and diced
• 2 small yellow zucchini or squash (about 220 g), sliced ​​into thick half-moons
• 2 tsp ground cumin
• 2 tbsp. l. olive oil
• 8 large sprigs of thyme or 1 teaspoon dried thyme
• 1 large onion, chopped
• 3/4 cup prepared salsa verde
• 1 cup crumbled fried corn tortillas or corn chips and extra for serving

Preparation:

1. Cut the turkey into 3-4 cm pieces. Sprinkle with cumin and season with salt and pepper to taste. Heat the olive oil in a Dutch oven or large saucepan over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
2. Stir in 5 cups hot water, potatoes, butternut squash, zucchini, salsa verde and a corn tortilla (the tortilla will dissolve and help thicken the broth). Cover and bring to a boil, then remove the lid and simmer. Cook until the vegetables are tender and the turkey is cooked through, about 15 minutes. Serve with extra tostadas.