This canned soup is hearty enough as is, but rice stretches it into a proper supper for two. The chorizo and black beans mean you need almost nothing else, just heat and a grain to make it satisfying.

Serves 2. 20 minutes, 5 at the stove.

About 280 calories a serving, 18 g protein, 40 g carbohydrate, 4 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring one and a half cups of water to a boil in a pot, add half a cup of rice, stir once, and cover.15 min
2. While the rice cooks, pour the contents of one can of Campbell's spicy chorizo and chicken soup into a saucepan over medium heat, stirring occasionally until it steams.8 min
3. Taste the soup, adjust salt and pepper, and pour it over the finished rice when both are ready.

Note Swap white rice for brown if you prefer, though it will take longer. Leftovers keep refrigerated for three days and reheat gently in the microwave. Serve with lime wedges and hot sauce on the side, or with corn chips and avocado to stretch it into two generous bowls.