Ingredients

1 medium white onion

　　4 large garlic cloves

　　2 jalapeños

　　2 limes

　　2 tablespoons canola oil

　　2 cans Campbell’s® Tomato Soup

　　1 (14.5 ounce) can diced tomatoes

　　1 tablespoon chipotle chili sauce

　　Kosher salt and freshly ground pepper

　　1 (8 ounce) bag yellow corn tortilla chips

　　4 large eggs

　　Diced avocado, crumbled queso fresco, and chopped cilantro, for serving

　　

Equipment

Chef's knife

　　Citrus juicer

　　10-inch enameled cast iron skillet

　　Wooden spoon

　　Small bowl

　　1-cup measuring cup

　　

Step 1

Finely chop the white onion. Peel and mince the garlic.

　　

Step 2

Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.

　　

Step 3

Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.

　　

Step 4

Pour the Campbell’s® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.

　　

Step 5

Bring to a boil, stirring to combine salt and pepper.

　　

Step 6

Stir in the tortilla chips until coated in sauce. Add eggs.

　　

Step 7

Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.