Tomato-Pepper Bream Soup
|Salad oil||2 Tablespoon|
|Tomatoes||2 Medium, peeled, seeded, and diced|
|Green bell peppers||2 Medium, seeded and cut in thin strips|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Use Regular Strength)|
|Evaporated milk||13 Ounce (1 Can)|
|Liquid hot pepper seasoning||To Taste|
|Jack cheese||1⁄4 Pound, diced|
Heat oil in a wide frying pan over medium heat; add tomatoes and peppers, and cook until peppers are limp.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.