Rotel-N-Rice Corn Soup

• 10 ounces tomatoes, canned with liquid, diced, rotel
• 1 1/2 cups rice cooked
• 1/2 package corn frozen
• 4 cups vegetable stock
• 3 each flour tortillas cut into 2 inch strips
• 1/2 each sweet red bell peppers seeded and cut in strips

1. If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth.
2. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so.
3. Just before serving, stir in tortilla strips.

tomatoes, rice cooked, corn frozen, vegetable stock, flour tortillas, sweet red bell peppers

Taken from recipeland.com/recipe/v/rotel-n-rice-corn-soup-40131 (may not work)