Cheese & Peppers Tortilla Soup
|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|
|Black pepper||To Taste|
|Shredded cheddar cheese||3 Cup (48 tbs)|
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.