Tortilla Soup

Submitted by United Church of God on Wed, 2011-04-27 00:13
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Description

Zesty, fun, and flavorful!

Summary

Yield
Servings
Source

Judy Noel, Lawton OK

Prep time30 minutes

Ingredients

4Cupwater
1Cupchopped green onions
1⁄2Cupcarrots (grated)
1⁄2Cupcelery (chopped)
  powdered chicken boullion (to taste)
2CanRotel tomatoes and green chilies (10 oz. cans)
5Cupwater
1Cankidney beans (15 1/2 oz.)
1⁄2Cupfrozen whole kernal corn
1⁄2Cupinstant rice
  cheddar cheese (grated, as desired tortilla chips)

Instructions

In a large pan (Dutch oven-size) combine 4 c. water, green onions, carrots, and celery. Sprinkle with boullion to taste and simmer on low heat until vegetables are tender. Add the two cans of Rotel, 5 c. water, kidney beans, and corn. Bring to boil. Turn off heat and sprinkle rice over the top. Cover and let set about 15 minutes until rice is tender. Add more boullion if necessary. Serve hot with grated cheese and tortilla chips. Put a serving of cheese and tortilla chips in each bowl.

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