This is an easy weeknight soup that only asks you to doctor a can with a little fat and texture. The corn base is already there, so you just add crunch and richness and call it dinner.

Serves 2. 15 minutes, 10 at the stove.

About 440 calories a serving, 11 g protein, 28 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a wide shallow pan or skillet over medium-high heat. Tear 2 corn tortillas into 1-inch pieces and scatter them in the oil, stirring often, until they are golden and crisp at the edges, about 4 minutes; this is your signal they are done. Set them aside on a plate.
2. Pour the entire can of southwestern-style corn soup into the same pan and bring to a gentle simmer over medium heat, stirring now and then, about 3 minutes. Taste and add salt and pepper as needed.3 min
3. Divide the soup between two bowls. Top each with half the crisp tortilla strips and half of 1/2 cup shredded sharp cheddar, which will soften slightly from the heat of the soup.

Note Swap the cheddar for cotija, crema, or a drizzle of sour cream. The soup keeps in the fridge for two days; reheat gently and add fresh tortilla strips just before serving. A squeeze of lime and a handful of cilantro, if you have them, complete the bowl.