Cottage Cheese Tortilla Soup Recipe
Ingredients
| Corn tortillas | 4 | |
| Diced green chilies | 3 Tablespoon, canned | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Cottage cheese | 1/4 Cup (16 tbs), creamed | |
| Tomato juice | 1 Can (10oz) | |
| Green bell pepper | 1/3 Cup (16 tbs), diced | |
| Beef broth | 1 Can (10oz) | |
| Green onions | 2 | |
| Water | 1 Cup (16 tbs) | |
| Green tops, sliced | ||
Directions
Cut tortillas in wedges.
Pour oil to a 1-inch depth in a large skillet.
Heat oil until a tortilla wedge sizzles when added and browns in 60 seconds.
Do not allow oil to smoke.
Fry tortilla wedges in hot oil until crisp.
Drain on paper towels.
In a 3-quart saucepan, combine tomato juice, broth, water, Worcestershire sauce and green chilies.
Bring to a boil, stirring occasionally.
Cover and simmer 10 minutes.
Place 1/4 cup cottage cheese in each bowl.
Sprinkle about 1 tablespoon green bell pepper and 1 teaspoon green onion over each portion of cottage cheese.
Divide tortilla wedges between 5 shallow bowls.
Ladle soup over tortilla wedges
Pour oil to a 1-inch depth in a large skillet.
Heat oil until a tortilla wedge sizzles when added and browns in 60 seconds.
Do not allow oil to smoke.
Fry tortilla wedges in hot oil until crisp.
Drain on paper towels.
In a 3-quart saucepan, combine tomato juice, broth, water, Worcestershire sauce and green chilies.
Bring to a boil, stirring occasionally.
Cover and simmer 10 minutes.
Place 1/4 cup cottage cheese in each bowl.
Sprinkle about 1 tablespoon green bell pepper and 1 teaspoon green onion over each portion of cottage cheese.
Divide tortilla wedges between 5 shallow bowls.
Ladle soup over tortilla wedges
Chef
