Cheese & Peppers Tortilla Soup Recipe
Ingredients
| 10 corn tortillas, cut in slivers | ||
| 1/2 cup corn oil or vegetable oil, divided | ||
| Bell peppers | 4 To taste, chopped | |
| 2 tomatoes, seeded and chopped | ||
| 1 white onion, peeled and minced | ||
| Garlic | 1 Clove (5gm), peeled | |
| Chicken broth | 2 Quart | |
| Hot pepper sauce | 1 Dash | |
| Black pepper salt | 1 To taste | |
| Shredded Cheddar cheese | 3 Cup (16 tbs) | |
Directions
In a large skillet, fry tortilla slivers in 1/4 cup oil until browned; drain on paper towels.
Saute bell peppers in oil remaining in skillet; drain on paper towels.
Add remaining 1/4 cup oil to skillet.
Add tomatoes, onion and garlic; saute until soft.
Add chicken broth and bring to a boil.
Season to taste with hot pepper sauce, salt and pepper.
Divide fried tortillas, bell peppers and shredded cheese among 6 to 8 large soup bowls.
Saute bell peppers in oil remaining in skillet; drain on paper towels.
Add remaining 1/4 cup oil to skillet.
Add tomatoes, onion and garlic; saute until soft.
Add chicken broth and bring to a boil.
Season to taste with hot pepper sauce, salt and pepper.
Divide fried tortillas, bell peppers and shredded cheese among 6 to 8 large soup bowls.
Chef
