2 can diced tomatoes with green chile peppers
1 red bell pepper, cut into 1 inch pieces
1 onion, sliced into rings
1 quart chicken stock
3 chopped tomato
Black olives, drained and chopped
Salt and pepper to taste
4 garlic mashed
1 teaspoon hot pepper sauce
1- Cook and stir red bell pepper strips and onion slices in a little oil, in a large pot, until soft but not brown.
2- Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, and hot pepper sauce if desired. Heat through.
3- Serve with shredded cheese and dollops of sour cream.