Cook over low heat in a kettle for 30 minutes, or until heated through; or in crockpot on high for 4 hours or low for 8 hours.
In individual bowls, place slightly crushed tortilla chips, then soup. Top with sour cream, guacamole, shredded cheese, sliced olives, and fresh chopped cilantro. You can also add cooked rice to the bowls before the tortilla chips.
Variation: use 1 can hominy and 1 can beans. For vegan tortilla soup, omit the sour cream and cheese or use a plant-based alternative.