Spicy Turkey, Corn and Zucchini Skillet

Kick off your weekend with a celebration-worthy supper that's kind to
your waistline. Lean turkey, tomatoes and zucchini are all packed into
one skillet, then topped off with crunchy tortilla chips.

Spicy Turkey, Corn and Zucchini Skillet
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 20 min.

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

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.

2. 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.

Makes: 4 servings (2 cups each).

Kitchen Clip
                              Pick up two cartons of soup at the store so you'll be ready to
make this recipe again soon. It's a great way to use up some of the
zucchini and tomatoes from your garden!
Received on Sat Jul 31 21:43:56 2010