Rotel-n-rice corn soup

Yield: 4 servings

Measure Ingredient
1 can (10 oz) diced Rotel tomatoes, with liquid
1½ cup Cooked rice
½ pack Frozen corn
3 4 cups vegetable stock, or water

~---------------Optional-------------------------------------- 2-3 corn tortillas, cut into 2 inch strips ½ red pepper, seeded and cut in strips

If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so.

Just before serving, stir in tortilla strips.

(Note: I think the spiciness of the Rotel provides enough seasoning, but a little pepper, fresh cilantro, onion, etc. might be nice as well. Think of this recipe as a base for a spicy soup, and experiment!).

Posted by tls@... (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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