Combat the frigid winter with a hearty Campbell's recipe.
Campbell offers a variety of soups to accommodate the varying taste buds of consumers worldwide. Add a little variety to your favorite dish with a can of Campbell soup or try one of Campbell's signature recipes.
Sirloin Skillet
In just 40 minutes, you can whip up a spicy Mexican-inspired dish for family and friends. Campbell's Kitchen recommends using 1 pound of boneless sirloin steak as well as one can of Campbell's Golden Mushroom Soup. Cut the steak into four pieces. Heat 2 tbs. of olive oil in a 10-inch skillet over medium heat. Cook the sirloin until well browned and remove it from the skillet. Add sliced onion, minced garlic and strips of green or red peppers. Pour in 1 tbs. of balsamic vinegar, 1/2 cup water and the can of soup. Stir well before adding in the beef. Top with shredded cheddar.
Chicken Quesadillas
For a twist on chicken quesadillas, use one can of Campbell's Cream of Chicken Soup. Heat your oven to 425 degrees Fahrenheit. Place four boneless chicken breasts onto a non-stick pan over medium heat. Pour in the can of Campbell's soup as well as 1/2 cup of picante sauce, shredded cheddar-jack cheese and 1 tsp. of chili powder. Place your tortillas onto two baking sheets. Spread the chicken and soup mixture over the tortillas. Fold over and bake in the oven for five minutes.
Pork Chops
Add a little flair to your pork chops with a can of Campbell's French Onion Soup. Recipe4Living recommends using six pork chops that have a thickness of 3/4 inch. Mix 2 tbs. of cornstarch and 1/2 cup of water in a bowl until smooth. Heat 1 tbs. of margarine in a skillet. Cook the chops until golden brown. Pour in the soup and 2 tbs. of brown sugar. Remove the chops. Add in the cornstarch and water mixture to the skillet. Stir until the mixture thickens. Serve the sweet glaze over the pork chops.
Chili
For a hearty, family-style meal, try out Campbell's beef chili. In a heated, non-stick skillet, brown 1 lb. of ground beef. Season the beef with salt, pepper and garlic powder. Add in chopped onions and green pepper. Stir the contents until the veggies get soft. Transfer the beef and veggies to a soup pot. Add in one can of kidney beans as well as one can of Campbell's tomato soup. Fill the empty can with water and add it to the soup. Allow the soup to simmer for 10 to 15 minutes. Season with chili powder.
Tags: pork chops, beef with, Campbell soup, chili powder, cornstarch water, medium heat