Quick and Easy Soup!

Here are 2 recipes that start with two cans of chicken noodle soup. Add the rest of the ingredients and act like you cooked for hours!

**Note: The winner of the best canned chicken noodle soup was Campbell's Select Harvest Chicken with Egg Noodles.

Tortilla Soup:
Bring two, 14-19 oz cans of chicken noodle soup to a simmer. Add 1 cup of frozen corn kernels and 1 tsp. of hot sauce and cook, stirring occasionally, until heated through. Ladle into bowls and serve with an avocado slice and tortilla chips.

White Bean and Chicken Soup:
Bring two, 14-19 oz cans of chicken noodle soup to simmer. Add 1/2 bunch of kale, leaves torn into 2-inch pieces (about 4 cups), and cook until tender, 6-8 minutes. Stir in one 15-oz can of rinsed white or cannellini beans and cook until heated through.