1 red bell pepper, cut in lengthwise strips
1/2 large onion, cut in rings
1 quart chicken stock (I use bouillon)
1 (10 3/4-ounce) can undiluted tomato soup (you will use about 1/2 the can)
1 can Rotel tomatoes and green chilies
1 small can sliced ripe olives, drained
Salt and pepper
Dried parsley flakes
Grated American cheese
Sauté red bell pepper and onion slices in a little margarine until barely soft.
Stir in chicken stock and 1/2 can or so of tomato soup.
Add Rotel, sliced ripe olives, salt, pepper, garlic powder, parsley, and Tabasco if using.
Taste and adjust seasonings to suit you.
To serve, coarsely break up a small handful of Tostitos and place in a bowl.
Ladle hot soup over broken chips.
Grate cheese on top and add dollups of sour cream.
Makes about 2 quarts.