Ingredients
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted2 cans (one 12 ounces, one 5 ounces) evaporated milk1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/4 cup sour cream1/4 cup shredded cheddar cheese2 tablespoons bacon bits
Preparation
In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.
