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Cheese & Peppers Tortilla Soup

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Ingredients
  Corn tortillas 10 , cut in slivers
  Vegetable oil/Corn oil 1⁄2 Cup (8 tbs), divided
  Bell peppers 4 , seeded and chopped (Any Color)
  Tomatoes 2 , seeded and chopped
  White onion 1 , peeled and minced
  Garlic 1 Clove (5 gm), peeled and minced
  Chicken broth 2 Quart
  Hot pepper sauce 1 Dash
  Salt To Taste
  Black pepper To Taste
  Shredded cheddar cheese 3 Cup (48 tbs)
Directions

In a large skillet, fry tortilla slivers in 1/4 cup oil until browned; drain on paper towels.
Saute bell peppers in oil remaining in skillet; drain on paper towels.
Add remaining 1/4 cup oil to skillet.
Add tomatoes, onion and garlic; saute until soft.
Add chicken broth and bring to a boil.
Season to taste with hot pepper sauce, salt and pepper.
Divide fried tortillas, bell peppers and shredded cheese among 6 to 8 large soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Healthy
Servings: 
8

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4.17941
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 432 Calories from Fat 255

% Daily Value*

Total Fat 29 g44%

Saturated Fat 12 g59.9%

Trans Fat 0 g

Cholesterol 45.4 mg15.1%

Sodium 972.3 mg40.5%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3 g12.1%

Sugars 4.4 g

Protein 13 g26.8%

Vitamin A 22.8% Vitamin C 109.5%

Calcium 36.1% Iron 8.2%

*Based on a 2000 Calorie diet

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Cheese & Peppers Tortilla Soup Recipe