Spicy Turkey, Corn and Zucchini Skillet

Makes: 4 servings
Prep: 15 minutes
Cook: 20 minutes

Ingredients:

2 tsp. olive oil
2 cloves garlic, chopped
1 onion, finely chopped (about 1 cup)
2 medium zucchini, finely chopped (about 3 cups)
1 lb. 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 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.