This is the fastest dinner when the canned soup is all you have on hand. The soup is already cooked through, so you just warm it and top it with crispy bits and cheese for texture. Serve it in bowls as a complete meal.

Serves 2. 15 minutes, 10 at the stove.

About 270 calories a serving, 16 g protein, 11 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a small skillet over medium-high heat. Crumble a handful of tortilla chips into the pan and stir until golden and crisp, about 3 minutes, then set aside on a paper towel.3 min
2. Pour the entire can of soup into a pot and warm over medium heat, stirring occasionally, until steaming, about 5 minutes; taste and add salt and pepper as needed.5 min
3. Divide the soup between two bowls and top each with the crispy tortilla chip crumbles. Squeeze fresh lime juice over each bowl and serve at once.

Note If you have avocado or sour cream on hand, add a dollop to each bowl. Leftovers keep in a sealed container for three days in the fridge; warm gently on the stove. Serve with lime wedges and extra tortilla chips on the side.