Campbell’s Has 4 New Soups Coming to Stores and We Tried Them First

Get ready to spice up your meals.



Heat is the flavor of the moment. Lately, brands are adding spice to anything that can handle it, from Spicy Mustard Doritos to fast food chicken sandwiches to Goldfish Cracker's latest release, Spicy Dill Pickle Goldfish. Brands regularly release new hot sauces, such as Sweet Baby Ray’s line of hot sauces and Frank’s RedHot’s recent Squeezable Sriracha Sauce.

No hot and spicy innovations have surprised us, considering how popular spicy foods have become as of late. Still, Allrecipes editor Courtney Kassel recently tried a new line of spicy soups we didn’t see coming.



Soups that bring some heat aren’t anything new. You may expect some heat from Chicken Tortilla Soup or Poblano Chile Pepper Soup, but you probably don’t expect a can of Campbell’s condensed soup to pack a punch. Its new line of soups does just that, and the cans even have a spicy icon on their packaging (which includes the word spicy on the front), just so customers know what you’re getting into.

The bold and flavorful line of soups feature versions of some of Campbell’s most classic varieties: Spicy Chicken Noodle, Spicy Tomato Soup, Spicy Nacho Cheese Soup, and Spicy Buffalo-Style Cream of Chicken Soup. Each can be eaten as a soup or used as an ingredient. Courtney shared her first impressions after having sampled them all.

  • Spicy Chicken Noodle: This is the iconic can of soup your mom may have opened when you were sick, infused with the flavor of jalapeño and chile peppers. Courtney says the soup has “a genuine kick that comes as a pleasant surprise.”

  • Spicy Tomato Soup: This vegan-friendly soup has added cayenne pepper sauce and chili pepper extract. It was Courtney’s favorite. “The soup has a warming touch of heat that fits seamlessly into the flavor profile. All I need to add is a grilled cheese and my ideal rainy day lunch is complete,” she says.

  • Spicy Nacho Cheese Soup: Added red and jalapeño peppers bring spice to this cheesy soup. “It makes for the easiest, most delicious queso ever,” Courtney says. Mix 1 can with 1/4 cup milk and heat, and you have an embarrassingly easy dip. Rip open a bag of tortilla chips, then dive into the fast, flavorful snack.

  • Spicy Buffalo-Style Cream of Chicken Soup: Cayenne pepper kicks this soup up a notch. You can eat it as a creamy soup, or as Courtney says, it’s “definitely a great shortcut for dishes.” Pour 2 cans over 2 pounds of chicken breast in a slow cooker, cook on low for about 4 1/2 hours, and shred for the easiest 2-ingredient chicken tacos.

Next time you’re in the soup aisle, look for these new soups in Campbell’s red-label section and spice up your weeknight dinners in minutes.

Read the original article on All Recipes.