Slice the hot dogs into small rounds.
Dice the bell pepper and tomatoes into small pieces.
In a large pot, heat the olive oil over medium heat. Sauté the bell pepper and tomatoes for a few minutes until slightly softened.
Add the sliced hot dogs and frozen corn to the pot and stir to combine.
Pour in the chicken broth and bring to a boil.
Reduce heat and simmer the soup for about 10-15 minutes, or until all ingredients are tender.
Ladle the soup into bowls and top with a dollop of sour cream and fresh parsley.
Serve hot and enjoy the rich flavors!
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