I have limited functionality - improving canned soups?

I have very limited functionality due to health problems.

My current into "gourmet & complex cooking" primarily involves:

1 can of campbells mushroom or tomato soup 1 scoop protein powder 180 ml water 1 tin of flaked light tuna 1 tbsp Valentina salsa piquante

This results in something that can, with a little imagination, be called a seafood chowder.

Improving it with spices, flavor, texture, would be really appreciated.

This is already a huge step up in complexity from "bake a piece, or pieces of pre-breaded meat / fish".

I won't turn my nose up at more complex preparation suggestions, but they may not be something I can incorporate. Spices to try to improve flavor are the most likely helpful sort of tip.