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
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
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
To serve, ladle the soup into bowls, drizzle with the yogurt mixture, and sprinkle with the 2 tablespoons chopped cilantro leaves
For Sandwiches: In a small bowl, stir the mayonnaise and chipotle chili powder together until blended
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
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
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
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
