Easy Cheesy Southwestern Tomato Soup With Corn Chips

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   1. In a large bowl, empty the tomato soup concentrate.

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   2. Instead of using a can of water, as per the soup's instructions, drain the liquid from the other two cans into the soup can. This makes the soup more flavorful. Top off with water if the amount is not sufficient.

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   3. Slowly whisk the can liquid into the soup for a smooth and even texture.

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   4. Stir in the cans of tomatoes and tomatoes and green chiles, mixing evenly with a large spoon.

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   At this point, if you are serving a group, you can warm the total quantity of soup in a pot on the stove. If you are only preparing for one, you can scoop two hefty ladlefuls of soup into a bowl, and microwave it for 2 and a half minutes. The remaining soup keeps quite well in the refrigerator for 4-5 days. Avoid unnecessary heating, cooling, and reheating of uneaten soup, as the tomatoes will lose their firm texture.

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   TO SERVE:

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   1. Place a hefty spoonful of sour cream into the center of the warm soup, and stir gently in small circles until evenly blended.

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   2. Crumble up 2-3 handfuls of the corn chip of your choice (I prefer Fritos) on top of the soup.

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   3. Sprinkle an even handful of shredded mexican style cheese over top.

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    4. After enjoying the attractive presentation, stir it all up, evenly coating the chips and mixing the cheese.

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    5. Enjoy!

* Per serving · 4 servings · Values may vary.