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Ingredients

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 ½ cup instant rice ¼ cup shredded Cheddar cheese

Nutrition Info

125 calories carbohydrate: 24.7 g cholesterol: 3.9 mg fat: 2 g fiber: 4.2 g protein: 5.8 g saturatedFat: 0.8 g servingSize: - sodium: 665 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

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