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Source: Campbell's Recipes
Tagged With: 4 servings (2 cups each)
Spicy Turkey, Corn and Zucchini Skillet
A sizzling mix of turkey, Southwestern-flavored corn soup and garden vegetables takes this skillet dish to a new and delicious level.
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Serves: 4 servings (2 cups each)
Prep Time: 15 minutes
Cook Time: 20 minutes
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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

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.

Nutritional Values per Serving using V8 Southwestern Corn Soup: Calories 394, Total Fat 13g, Saturated Fat 3g, Cholesterol 82mg, Sodium 672mg, Total Carbohydrate 36g, Dietary Fiber 4g, Protein 31g, Vitamin A 23%DV, Vitamin C 24%DV, Calcium 23%DV, Iron 12%DV


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