Tortilla Soup

Tortilla Soup
Anna Williams
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Serves 4
preparation
10
minutes
cooking
10
minutes

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

Directions

  1. In a medium saucepan, bring the soup to a simmer.
  2. Add the corn and hot sauce and cook, stirring occasionally, just until heated through, 2 to 3 minutes.
  3. Ladle into bowls and serve with tortilla chips and avocado.
Sara Quessenberry and Kate Merker
December 2008

Nutritional Information

  • Per Serving
  • Calories 372
  • Fat 18 g
  • Cholesterol 29 mg
  • Carbohydrate 41 g
  • Sodium 722 mg
  • Protein 14 g
  • Fiber 5 g
  • Sugar 3 g
What does this mean? See Nutrition 101.

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