Ingredients
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted1 cup salsa2 packages (10 ounces each) tortilla chips2 to 4 plum tomatoes, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped4 to 6 green onions, sliced2 cans (2-1/4 ounces each) sliced ripe olives, drained1 cup sour cream
Preparation
In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately.
