Campbell's Kitchen

What's This?
Serving size 4
Prep Time
Total Time


2 tsp olive oil2 clove garlic, chopped1 onion, finely chopped (about 1 cup)2 medium zucchini, finely chopped (about 3 cups)1 lb lean ground turkey2 medium tomato, chopped (about 2 cups)1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup2 cup baked tortilla chips (fat free) 2 oz fat free shredded cheddar cheese (about 1/2 cup) chopped fresh cilantro leaves


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.

Tags: Main Dish, Dinner, Kid-Friendly, Cheese, Turkey, Vegetable, Zucchini, Corn, American, Southwestern, Easy, Quick, One-Dish, Skillet

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