Heat the oil in a Dutch oven
over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions
and peppers and cook until softened, 5 minutes. Stir in the coriander
and tomatoes, followed by the turkey
, stock, chipotles, cornmeal
over low heat to thicken, 45 minutes. Top with the chips
, and serve with a lime
Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.