2 c. chicken, cut in bite size pieces or 1 lb. shrimp, cooked
6 slices bacon, cut in 1/2 inch pieces
3/4 c. green onion, sliced
1 med. green pepper, cut into 1/2 inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
1 bay leaf
Hot sauce to taste

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup, water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve.