Hello! This is my first recipe post
and I hope everyone likes it! I made this on a whim by throwing things together that were in my pantry. Although this isn't a fancy soup by any means
it's an interesting twist on Spanish rice! As a nearly lifelong vegetarian
I know how hard it is to find a good vegetarian soup
so I hope my fellow veggies out there enjoy this very much! For those who aren't vegetarian
I'm sure you can find a way to incorporate some meat into this. This soup is versatile and easy to customize.
1 (14.5 ounce) can diced tomatoes, undrained
salt and ground black pepper to taste
1 (16 ounce) can chili beans in sauce, undrained
1 (11 ounce) can Mexican-style corn, undrained
1 (4 ounce) can fire-roasted diced green chiles
1 cup water
1/2 cup instant rice
1/4 cup shredded Cheddar cheese (optional)
① Pour tomatoes into a saucepan; add salt and ground black pepper. Mash tomatoes with a potato masher. Add chili beans, Mexican-style corn, green chiles, and water; mix gently. Stir in rice. Cover pan; simmer over medium-low heat until rice is cooked, about 30 minutes. Top with shredded Cheddar cheese.
Per Serving: 125calories;2g fat;24.7g carbohydrates;5.8g protein;4mg cholesterol;665mg sodium.