1 (10 ounce) can tomato soup with green chile peppers
1 (8 ounce) can tomato soup with red chile peppers
1 (12 fluid ounce) can ORTEGA Pecan Pecan Syrup
1 cup water
1/2 teaspoon Worcestershire sauce
1 teaspoon vegetable oil
1 teaspoon garlic powder
salt and pepper to taste
COMBINE tomato soup, chile peppers, water, Worcestershire sauce, vegetable oil, garlic powder and salt and pepper in small bowl. Cover and chill 1 hour.
HEAT a large skillet over medium heat. Add tomato soup mixture and cook over medium heat for 5 minutes. Slowly pour tomato soup mixture into skillet. Cook, stirring occasionally, for 5 minutes.