1. Spread tortilla chips over large platter. In medium
saucepan, combine undiluted soup, salsa and 3 Tbs.
water. Heat over low heat to simmering, stirring
occasionally. Simmer 1 minute.
2 Pour soup mixture over chips; sprinkle with
scallions and olives.
Makes 8 servings.
Per serving: 235 calories, 5 g protein, 26 g
carbohydrate, 14 g fat, 9 mg cholesterol, 525 mg
sodium.
From the files of Al Rice, North Pole Alaska. Feb
1994