- 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
- 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.