Instructions: 1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often.

2. Serve over tortilla chips. Top with tomato, onions and olives.

Serves 6.

TIP: If desired, warm chips in microwave. Divide tortilla chips between 2 microwave-safe plates. Microwave 1 plate at a time, uncovered, 1 1/2 minutes.

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