This shelf turns one can into dinner with the help of two tortillas crisped in oil and a handful of toppings. It suits a tired night because the soup does the heavy lifting while you crisp the tortillas and set out cheese.

Serves 2. 20 minutes, 10 at the stove.

About 430 calories a serving, 24 g protein, 19 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the soup into a pot and heat over medium until it simmers, about 8 minutes. Taste and season with salt and pepper.8 min
2. While the soup heats, cut 2 corn tortillas into quarters and heat 2 tablespoons oil in a skillet over medium-high until shimmering. Fry the tortilla pieces until golden and crisp on both sides, about 4 minutes total, then drain on paper towels.4 min
3. Divide the soup between two bowls and top each with half the tortilla crisps and half the cheese, shredded or shaved from 2 ounces sharp cheddar. Serve at once.

Note Swap the tortillas for crushed tortilla chips if you don't want to fry them. Leftover soup keeps in the fridge for three days and freezes well for a month. Serve with lime wedges and hot sauce on the side.