Serves 4
10 min
Tortilla Soup
Recipe GLPR41992486e80e82
A quick and satisfying Mexican-inspired tortilla soup made with canned chicken noodle soup as a base, topped with crispy tortilla chips, creamy avocado, and sweet corn. Ready in just 10 minutes, this simple one-pot dish combines convenience with authentic flavors for an easy weeknight meal.
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Ingredients
2 (14–19 ounce) cans chicken noodle soup
1 cup frozen corn kernels
1 teaspoon hot sauce
2 cups tortilla chips
1 avocado, cut into pieces
Directions
Pour both cans of chicken noodle soup into a large pot and bring to a simmer over medium heat, stirring occasionally, about 3–4 minutes.
Add the frozen corn kernels to the simmering soup and stir well. Continue cooking for another 2–3 minutes until the corn is heated through.
Stir in the hot sauce until evenly distributed throughout the soup. Taste and adjust seasoning as desired.
Divide the soup evenly among four serving bowls. Top each bowl with a portion of tortilla chips and avocado pieces. Serve immediately.
