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Tomato-Pepper Bream Soup

Mexican.Chef's picture
Ingredients
  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)
  Salt To Taste
  Liquid hot pepper seasoning To Taste
  Jack cheese 1⁄4 Pound, diced
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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