2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 red onions, thinly sliced
1 (28 ounce) can whole peeled tomato, chopped
1 1/2 cups chicken broth
1 (8 ounce) can whole kernel corn
6 tablespoons crushed potato chips
Heat vegetable oil in a saucepan over medium heat. Saute onion slices for about 5 minutes. Stir in the red slices and saute for several minutes.
Place red onion slices in the hot oil and saute for about 5 minutes. Mix chicken broth and corn, then pour over the onion slices. Pour the tomato broth and corn mixture over the vegetables. Repeat with remaining vegetables.
Reduce heat to medium high. Add half of the white sugar from the roasted almonds, then stir in half of the crushed corn chips. Bring to a boil; reduce heat to low.