#1 For Soup: In a soup pot over medium-high heat, heat the oil. Add the onion and pepper and cook for 5 minutes, or until the onion begins to brown. Stir in the chili powder, oregano, cumin, and corn and cook for 1 minute, or until the spices are fragrant #2 Add the Campbell’s Condensed Tomato Soup, Swanson Vegetable or Unsalted Chicken Broth, lime juice, beans and bring to a simmer. Simmer for 2 minutes. Season with salt to taste #3 In a blender, puree the yogurt, 1/4 cup cilantro leaves, and pickled jalapeños. If the mixture is too thick, add 1 to 2 tablespoons of water #4 To serve, ladle the soup into bowls, drizzle with the yogurt mixture, and sprinkle with the 2 tablespoons chopped cilantro leaves #5 For Sandwiches: In a small bowl, stir the mayonnaise and chipotle chili powder together until blended #6 For the first sandwich, spread the mayonnaise on one side each of 2 slices of bread. On a dinner plate, spread 1/4 cup of the Mexican cheese blend in a layer that is about the same size as the bread slices. Place 1 of the slices, mayonnaise side down, on the plate. Press the bread into the cheese #7 Spread 1/4 of the avocado on top of the bread on the plate. Spread with 1/4 cup of the Monterey Jack cheese. Top with a slice or two of tomato and a few leaves of cilantro #8 Place the second slice of bread, mayonnaise side up, on top of the sandwich. Sprinkle 1/4 cup of the Mexican cheese blend on top. With the palms of your hands, press the cheese firmly into the bread. Set aside on a baking sheet. Repeat with the remaining bread, mayonnaise, Mexican cheese blend, avocado, Monterey Jack cheese, tomato slice, and cilantro leaves #9 Set a large nonstick skillet over medium heat. When it is warm, drop the heat to medium-low and place the sandwiches in the pan. Cook for 2 to 4 minutes on each side, pressing them into the pan with a spatula, or until the Monterey Jack cheese melts and the outside of the bread is golden and crunchy. If there is not enough room in the pan, cook in batches and keep grilled sandwiches warm in a 350-degree oven.
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Campbell’s Condensed Tomato Soup and grilled cheese is a lunchtime (or anytime!) classic for a reason, but even icons need to shake things up once in a while. Try giving the timeless duo a Mexican-inspired twist by bolstering your tomato soup with additions like lime juice, black beans, and zesty spices and amping up your grilled cheese with chipotle-infused mayo and mashed avocado.
#1 For Soup: In a soup pot over medium-high heat, heat the oil. Add the onion and pepper and cook for 5 minutes, or until the onion begins to brown. Stir in the chili powder, oregano, cumin, and corn and cook for 1 minute, or until the spices are fragrant #2 Add the Campbell’s Condensed Tomato Soup, Swanson Vegetable or Unsalted Chicken Broth, lime juice, beans and bring to a simmer. Simmer for 2 minutes. Season with salt to taste #3 In a blender, puree the yogurt, 1/4 cup cilantro leaves, and pickled jalapeños. If the mixture is too thick, add 1 to 2 tablespoons of water #4 To serve, ladle the soup into bowls, drizzle with the yogurt mixture, and sprinkle with the 2 tablespoons chopped cilantro leaves #5 For Sandwiches: In a small bowl, stir the mayonnaise and chipotle chili powder together until blended #6 For the first sandwich, spread the mayonnaise on one side each of 2 slices of bread. On a dinner plate, spread 1/4 cup of the Mexican cheese blend in a layer that is about the same size as the bread slices. Place 1 of the slices, mayonnaise side down, on the plate. Press the bread into the cheese #7 Spread 1/4 of the avocado on top of the bread on the plate. Spread with 1/4 cup of the Monterey Jack cheese. Top with a slice or two of tomato and a few leaves of cilantro #8 Place the second slice of bread, mayonnaise side up, on top of the sandwich. Sprinkle 1/4 cup of the Mexican cheese blend on top. With the palms of your hands, press the cheese firmly into the bread. Set aside on a baking sheet. Repeat with the remaining bread, mayonnaise, Mexican cheese blend, avocado, Monterey Jack cheese, tomato slice, and cilantro leaves #9 Set a large nonstick skillet over medium heat. When it is warm, drop the heat to medium-low and place the sandwiches in the pan. Cook for 2 to 4 minutes on each side, pressing them into the pan with a spatula, or until the Monterey Jack cheese melts and the outside of the bread is golden and crunchy. If there is not enough room in the pan, cook in batches and keep grilled sandwiches warm in a 350-degree oven.
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