Rotel-N-Rice Corn Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
tomatoes, canned
with liquid, diced, rotel |
|
| 1 ½ | cups |
rice
cooked |
|
| ½ | package |
corn
frozen |
*
|
| 4 | cups |
vegetable stock
|
|
| 3 | each |
flour tortillas
cut into 2 inch strips |
*
|
| ½ | each |
sweet red bell peppers
seeded and cut in strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
tomatoes, canned
with liquid, diced, rotel |
|
| 355 | ml |
rice
cooked |
|
| 0.5 | package |
corn
frozen |
*
|
| 946 | ml |
vegetable stock
|
|
| 3 | each |
flour tortillas
cut into 2 inch strips |
*
|
| 0.5 | each |
sweet red bell peppers
seeded and cut in strips |
|
Directions
If using red pepper, sauté 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.
