Rotel-n-Rice Corn Soup

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  • 1 can (10 oz) diced Rotel tomatoes, with liquid
  • 1½ cup cooked rice (give or take some, I like lots of rice)
  • ½ pack frozen corn (perhaps 1 cup or so of corn)
  • 3 to 4 cups stock of your choice, or water optional
  • 2 to 3 corn tortillas, cut into 2 inch strips
  • ½ red pepper, 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. About 10 minutes or so.
  4. Just before serving, stir in tortilla strips.