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I have two dilemmas when it comes to making dinner, which I do nearly every night. The first is that I often don’t have time to spend all day in the kitchen making a meal. Instead I want dinner on the table fast.
The second is that I like to mix it up. Sure, I have my favorite meals, but I still get bored sometimes. It is so fun to get creative in the kitchen with a recipe.
Luckily, Campbell’s Soups for Easy Cooking make dinner easy, fast, and exciting. These aren’t the Campbell’s Soups you’re used to, but instead help you make a full meal with lots of flavor that can be on the table in under 30 minutes. I also love that they come in cartons instead of cans! I picked mine up at Walmart, where all the varieties were available. Even better there is a $.75 coupon available until 4/13!
They come in Savory Portobello Mushroom, Creamy Herb and Garlic with Chicken Stock, Sweet Onion, and Mexican Style Tomato so the variety of dishes you can prepare is virtually endless. By choosing different soups, proteins, vegetables, and grains, the ideas will keep coming. Dinner will never be boring again!
Though I had a lot of ideas when it came to the soups, I chose the Mexican Style Tomato to create Easy Chilaquiles. I love Mexican food so much. Those bold flavors make my taste buds happy. Plus, there are so many different textures to keep every bite exciting.
If you have never heard of Chilaquiles, they are a dish that typically uses up leftover tortillas that have gone stale. While you could use stale tortillas, not many of us have those hanging around, so regular tortilla chips make an awesome substitution, maybe even better than the original because they retain a little texture.
As soon as I poured the Mexican Style Tomato soup into the skillet for this one pot meal, the smell totally drew me in. Almost reminiscent of salsa, I knew instantly the dish would be a hit!
Once the soup was hot, I added some shredded rotisserie chicken, another great staple to have in the refrigerator for quick dinners. Then I added the tortilla chips and stirred so they were totally coated and started to soften. A little cheese finished off this delicious dish that was seriously on the table in under fifteen minutes. Score!
If you want more ideas for weekend meals on a weeknight schedule with Campbell’s Soups for Easy Cooking, check out the recipes at http://cbi.as/4pdn and tell me which one you want to make first.
Be sure to check out Campbell’s Facebook, Twitter, and Pinterest pages too!Print
- Total Time: 15 minutes
- Yield: 2 servings 1x
- 1 container Campbell’s Soups for Easy Cooking Mexican Style Tomato
- 8 ounces shredded cooked chicken
- About 15 large tortilla chips, crushed slightly
- ½ cup Colby jack cheese, shredded
- In a medium skillet, place the soup. Heat over medium-high heat until warm about 3 minutes. Add the chicken and cook until warmed through, about 5 minutes.
- Stir in the tortilla chips and cook for 1-2 more minutes, until the chips start to soften. Sprinkle with the cheese and allow to melt. Serve immediately.
Recipe may be doubled or tripled to serve more people!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
The Ninja Baker says
Thank you for the intro Laura to my new meal time assistant – Campbell. Love it when I can throw an easy yet still scrumptious dinner together…And still easily receive compliments from the husband! =)
By Way of Berlin says
This recipe looks great! I love how you embrace and share “easier” recipes even though you’re skilled in the kitchen. I feel I could make this haha.
Also, your shawl is amazing! I always enjoy your grocery store outfit snaps 🙂
Oh, yeah, sometimes I just need dinner on the table NOW! That shawl is one of my favorite fashion finds ever. It wasn’t too badly priced and I wear it all the time. Thanks, Nina!
Debbie Eccard says
Yes, I too love your outfits! Looks like a good recipe too even if I can’t pronounce it! LOL!
OMG, you got dolled up to go shopping? Good work, you looked great. This looks so tasty. I’d be careful of the salt and sugar content of the soup though if you’re going to have it often.
Thanks, Sudhakar! I totally agree with you on the salt and sugar, although if I recall correctly, I don’t think this soup was too bad.