1 (7 ounce) can tomato soup
2 (15 ounce) cans whole kernel corn
1 (8 ounce) package taco seasoning mix
1 large onion, chopped
2 medium green bell peppers, chopped
1 small green bell pepper, chopped
1 (4 ounce) can chopped green chile peppers, drained, torn
1 (6 ounce) can chopped green chile peppers, drained
1 (6 ounce) can chopped green chiles
1 (2.25 ounce) can chopped jalapeno peppers, drained
3 tablespoons salsa
In a blender combine tomato soup, corn, seasoning mix, onion, green bell peppers, bell peppers, green chiles, chiles, jalapenos, salsa and tomato juice. Blend, transfer or discard to a large pot.
Bring to a boil and simmer over medium heat. Reduce heat to low and simmer 5 minutes. Reduce heat to medium and add sour cream, tortilla chips, salsa, and 1/2 cup of taco seasoning mixture. Transfer to pot.
Spoon mixture into the mixture above. Stir in 1/2 cup taco seasoning mixture, cream cheese, and 1/2 cup of salsa.
Pour mixture into hot skillet or wok. Cook over medium heat for about 3 minutes per side or until lightly browned. Serve hot.