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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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4.285715
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 798

% Daily Value*

Total Fat 95 g145.9%

Saturated Fat 38.6 g192.8%

Trans Fat 0.5 g

Cholesterol 226.9 mg75.6%

Sodium 2436 mg101.5%

Total Carbohydrates 62 g20.7%

Dietary Fiber 8.1 g32.3%

Sugars 52.3 g

Protein 59 g118.9%

Vitamin A 106.7% Vitamin C 466.9%

Calcium 181.7% Iron 13.3%

*Based on a 2000 Calorie diet

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Tomato-Pepper Bream Soup Recipe