Mexican Inspired Tomato Soup & Grilled Cheese - Campbell's

Mexican Inspired Tomato Soup & Grilled Cheese - Campbell's

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

Yields

4

Directions

  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 first sandwich, spread mayonnaise on one side each of bread. On a plate, spread 1/4 cup of the Mexican cheese blend in a layer. Place 1 of the slices, mayonnaise side down, on the plate and press 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 bread slice, mayo side up, on the sandwich. Press ¼ cup Mexican cheese on top. Repeat with remaining ingredients, bread, mayo, cheese blend, avocado, Monterey Jack, tomato, and cilantro. Set sandwiches on a baking sheet
  9. Heat a nonstick skillet over medium, then lower to medium-low. Cook sandwiches 2–4 min per side, pressing with a spatula, until cheese melts and bread is golden. If needed, cook in batches and keep warm in a 350°F oven

Ingredients

  • 1 tbsp ea olive oil
  • 1 ea medium onion, diced
  • 1 ea red bell pepper, diced
  • 1 1/2 tsp ea chili powder
  • 1 tsp ea dried oregano leaves
  • 3/4 tsp ea cumin
  • 1 1/2 cups ea frozen whole kernel corn
  • 2 ea cans Campbell’s Heart Healthy Condensed Tomato Soup
  • 2 1/2 cups ea Swanson Unsalted Chicken Broth
  • 1 ea lime, juiced
  • 1 ea can black beans, rinsed and drained
  • 1/2 cup ea plain low fat yogurt
  • 1/4 cup ea packed cilantro leaves
  • 2 ea slices pickled jalapeño pepper
  • Chopped fresh cilantro leaves, ea for garnish
  • 3 tbsp ea light mayonnaise
  • 1/4 tsp ea chipotle chili powder
  • 8 ea Slices firm white sourdough or country bread
  • 2 cups ea finely shredded reduced fat Mexican cheese blend
  • 1 ea large ripe avocado, mashed
  • 1 cup ea shredded reduced fat Monterey Jack cheese
  • 2 ea large tomatoes, sliced
  • 1 cup ea chopped fresh cilantro