A bowl of Campbell's chunky chili, warmed and crowned with melted cheese, crisp tortilla strips, and sharp onion. The meat and beans are already there; you just add texture and freshness.

Serves 2. 15 minutes, 10 at the stove.

About 650 calories a serving, 30 g protein, 56 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 2 corn tortillas into thin strips. Heat 2 tablespoons oil in a skillet over medium-high heat and fry the strips, stirring often, until golden and crisp, about 4 minutes. Drain on paper towel and season with a pinch of salt.5 min
2. Pour the 15.25 oz bowl of Campbell's chili into a saucepan and heat over medium, stirring often, until steaming, about 5 minutes.5 min
3. Ladle the chili into two bowls and top each with 2 oz shredded sharp cheddar and a handful of the crisp tortilla strips. Serve at once.

Note Swap the shredded cheese for crumbled cotija or queso fresco and skip frying the tortillas if pressed. Leftovers keep in the fridge three days. Serve alongside lime wedges and jalapeño slices, or eat with more tortillas on the side.