"When some friends stopped by unexpectedly, my husband, Phil, came up with this fast-to-fix soup that tastes homemade," shares JoAnn Gunio of Franklin, North Carolina. "Two easy ingredients give canned soup just the right amount of zip."
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2-2/3 cups water
- 2 teaspoons chili powder
- Oyster crackers or shredded Monterey Jack cheese, optional
- In a large saucepan, combine the soup, water and chili powder; heat through. Garnish with crackers or cheese if desired. Yield: 4-5 servings.
Originally published as Zesty Tomato Soup in Quick Cooking May/June 1998, p48
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