Servings:
6
Yield:
6 to 8 servings
Ingredients
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.
Nutrition Facts (per serving)
| 89 | Calories |
| 4g | Fat |
| 13g | Carbs |
| 2g | Protein |
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13g
