10 ounce canned tomatoes diced with green chile peppers canned
1 quart chicken stock see
10.8 ounce condensed tomato soup canned
0.3 tablespoon garlic powder
1 onion sliced into rings
1 teaspoon pepper sauce hot
1 bell pepper red cut into 1 inch pieces
8 servings salt and pepper to taste
Equipment
bowl
ladle
pot
Directions
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired.
Heat through. Ladle hot soup into bowls over broken tortilla chips.
Serve with shredded cheese and dollops of sour cream.
