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Cottage Cheese Tortilla Soup

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  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)
  Green onions 2
  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

Recipe Summary

Slow Cooked

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Cottage Cheese Tortilla Soup Recipe