Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (10 oz) diced Rotel 1/2 pk Frozen corn
-tomatoes, with liquid 3 4 cups vegetable stock, or
1 1/2 c Cooked rice -water

~---------------Optional-------------------------------------- 2-3
corn tortillas, cut into 2 inch strips 1/2 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#Rational.COM (Tracey Sconyers) to Fatfree
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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