Rotel and rice corn soup (vegan)

1 servings

Ingredients

Quantity Ingredient
10 ounces Diced rotel tomatoes, with liquid
1½ cup Cooked rice
½ pack Frozen corn (about 1c)
3 cups Vegetable stock (to 4c) or water
2 To 3 corn tortillas, cut in 2 inch strips <--optional in place of rice
½ Red pepper, seeded and cut into strips

Directions

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.

Tracey's 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 expirament!

Lisa's note: I have a feeling the tortilla strips are NOT optional as described above.

Taken from Veggie Life recipe archive Submitted by Tracey Sconyers (tls@...) Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 12-17-95

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