1 onion, thinly sliced
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon dried chili pepper
1 teaspoon chili powder
2 (14 ounce) cans Mexican-style diced tomatoes, drained
2 (14 ounce) cans onion, quartered
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can tomato soup
1 (5 ounce) can chopped green chile peppers, drained
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
In a large bowl, combine onion, celery, green bell pepper, parsley, and salt. Mix until well coated.
Heat a large skillet over medium heat. Cook onions, celery and bell pepper in oil for 2 to 3 minutes, stirring often. Stir in the garlic, chili powder, tomatoes, onion, green bell pepper, broth, tomato soup, tomato soup, chile peppers, garlic, and oil. Bring to a boil, stirring constantly. Reduce heat to medium and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, if desired.