Source

Campbell’s & allrecipes

Yield

2 servings

Ingredients

• 2 tablespoons vegetable oil 
• 1 small red or yellow onion, minced
• 1 teaspoon garlic powder
• ¼ to ½ teaspoon ground cayenne 
• 1 (10.75-ounce) can tomato soup
• 1 (4.5-ounce) can mild or hot green chiles 
• ¾ cup frozen corn
• 1 cup shredded or chopped rotisserie or leftover roast chicken
• Juice of ½ lime 
• Kosher salt, to taste
• Crushed tortilla chips and shredded Cheddar cheese, for topping

Instructions

1. Warm the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic powder and cayenne. Add the tomato soup and 1¼ cups water (or 1 can water). Stir in the green chiles, corn, chicken, and lime juice. Bring to a simmer and cook until the corn is warmed through, about 3 minutes. Taste and add salt if desired. Serve in bowls topped with tortilla chips and shredded cheese.

Notes

• The soup is a great way to use leftover roast or rotisserie chicken.
• The heat level is customizable: canned green chiles are available in hot or mild versions; use the smaller amount of cayenne for a mild result, or the larger amount to make it spicier.