Rotel & rice corn soup

Yield: 1 Recipe

Measure Ingredient
10 ounces Rotel tomatoes, diced
1½ cup Cooked rice
½ pack Frozen corn (about 1c)
3 cups Vegetable stock
2 eaches Corn tortillas, cut in strips
½ each Red pepper, seeded and cut into strips

Saute the red pepper in a little bit of the broth. Add tomatoes, cooked rice, corn and stock to the pot, and heat thoroughly, about 10 mins or so. Just before serving, stir in tortilla strips.

"Veggie Life" recipe archive Submitted by Tracey Sconyers Posted by Lisa Greenwood

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