Meals (Spicy Turkey Corn & Zucchini Skillet)

By chefbobby

A sizzling mix of turkey, Southwestern-flavored corn soup and garden vegetables takes this skillet dish to a new and delicious level.

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, chopped
• 1 onion, finely chopped (about 1 cup)
• 2 medium zucchini, finely chopped (about 3 cups)
• 1 pound lean ground turkey
• 2 medium tomatoes, chopped (about 2 cups)
• 1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup
• 2 cups baked tortilla chips (fat free)
• 2 ounces fat free shredded Cheddar cheese (about 1/2 cup)
• Chopped fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the garlic, onion and zucchini and cook for 5 minutes. Add the turkey and cook until it's well browned, stirring often to break up the meat. Stir the tomatoes in the skillet and cook for 2 minutes.

Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the turkey mixture is hot and bubbling. Top with the tortilla chips and cheese. Garnish with the cilantro.