In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro,
onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into
Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with
vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or
until meatballs are lightly browned and no longer pink in center.
Meanwhile, in a 3-quart saucepan combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered for 5 to 10 minutes or until mixture is heated throughout.
Ladle into bowls and serve with corn chips.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a pot until heated through. Serve in a bowl over corn chips.