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Rotel-N-Rice Corn Soup

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Submitted by SunnySadie

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

10 289
OUNCES ML/G TOMATOES, CANNED
with liquid, diced, rotel
1 ½ 355
CUPS ML RICE
cooked
½ 0.5
PACKAGE PACKAGE CORN
frozen *
4 946
CUPS ML VEGETABLE STOCK
3 3
EACH EACH FLOUR TORTILLAS
cut into 2 inch strips *
½ 0.5
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 269 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 43%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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