Mexican Turkey And Squash Stew

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1 1/2 pounds skinless, boneless turkey breast

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

8 large sprigs thyme or 1 teaspoon dried thyme

1 large onion, chopped

1/2 pound small red-skinned potatoes, thinly sliced

1 pound cubed peeled butternut squash

2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons

3/4 cup prepared salsa verde

1 cup crumbled corn tostadas or tortilla chips, plus more for serving

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