Easy Chicken Tortilla Soup

Leftover chicken soup
4 corn tortillas
1 avocado, sliced
Hot sauce to taste

Preheat oven 350 F.

Heat soup in a pot on the stove.

While soup is heating, bake the tortillas on a cookie sheet that has been sprayed with cooking spray for 3-4 minutes.

Cut into strips once they are cool enough to handle.

Ladle soup in bowls and top with avocado, tortilla strips and dash of hot sauce.