Cottage Cheese Tortilla Soup
|6 inch corn tortillas||4|
|Corn tortillas||4 (6-inch)|
|Canned diced green chilies||3 Tablespoon|
|Oil||2 Cup (32 tbs) (for frying)|
|Creamed cottage cheese||1 1⁄4 Cup (20 tbs)|
|Canned tomato juice||12 Ounce (1 can)|
|Diced green bell pepper||1⁄3 Cup (5.33 tbs)|
|Concentrated beef broth||10 1⁄2 Ounce (1 can)|
|Water||1 Cup (16 tbs)|
|Green onion tops||3 , sliced|
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