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Tortilla Soup

Photo: Anna Williams; Styling: Deborah Williams
Prep time 10 mins
Yield Makes 4 servings

Ingredients

  • 2 14- to 19-ounce cans chicken noodle soup
  • 1 cup frozen corn kernels
  • 1 teaspoon hot sauce
  • 2 cups tortilla chips
  • 1 avocado, cut into pieces

Nutrition Information

  • calories 372
  • protein 14 g
  • carbohydrate 41 g
  • sugars 3 g
  • fiber 5 g
  • fat 18 g
  • satfat 3 g
  • sodium 722 mg
  • cholesterol 29 mg

How to Make It

  1. In a medium saucepan, bring the soup to a simmer. Add the corn and hot sauce and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Ladle into bowls and serve with tortilla chips and avocado.