Ingredients
2 tsp olive oil
2 clove garlic, chopped
1 onion, finely chopped (about 1 cup)
2 medium zucchini, finely chopped (about 3 cups)
1 lb lean ground turkey
2 medium tomato, chopped (about 2 cups)
1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup
2 cup baked tortilla chips (fat free)
2 oz fat free shredded cheddar cheese (about 1/2 cup)
chopped fresh cilantro leaves
2 clove garlic, chopped
1 onion, finely chopped (about 1 cup)
2 medium zucchini, finely chopped (about 3 cups)
1 lb lean ground turkey
2 medium tomato, chopped (about 2 cups)
1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup
2 cup baked tortilla chips (fat free)
2 oz fat free shredded cheddar cheese (about 1/2 cup)
chopped fresh cilantro leaves
Directions
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.
