I love this soup because you can have it on the table in about half an hour. Just keep your cupboard stocked with the basic ingredients, or substitute as needed.
1 Tbsp oil 1 can tomato soup
1 small onion, chopped 1 14 oz. can beef broth*
2 cloves garlic, minced 1 tsp chili powder
1 4 oz. can green chilies, chopped 1 tsp cumin
1 14 oz can diced tomatoes 1 tsp Worcestershire sauce
1 14 oz can pinto beans 2 C cooked chicken, cubed*
1 14 oz can of corn 1 Tbsp cilantro, chopped
1 package tortilla chips additional chopped cilantro
1½- 2 C shredded cheese (Mexican mix is good)
Sauté onion and garlic in oil in a 3-4 qt pot. Add remaining ingredients (except toppings) to the pot. Bring to a boil. Simmer for 20 minutes. Ladle soup into bowls and top with cheese, cilantro, and chips.Other possible toppings: sliced olives, chopped avocado, sour cream, lime wedges.
*A friend makes a vegetarian version of this using tofu and vegetable broth.
You could also substitute ground beef, etc. if desired.