1 (10 1/2 oz.) can chicken gumbo soup
1 (2 lb.) pkg. process cheese (like Velveeta)
1/3 (8 oz.) jar hot peppers
3 slices bacon
3 chopped onions
Fry the bacon; remove and set aside. In the bacon fat fry the onions until lightly browned.
Add the chicken gumbo soup. Pour out a little of the liquid. Cube the cheese. Add to the mixture and stir
until melted, then add the finely chopped hot peppers. Crumble the bacon and sprinkle on top. Serve hot with tortilla