College Tortilla Soup Recipe

Name: College Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini; 1 (8 ounce) can whole corn; 1 (10 ounce) canoriginal rotel; ⅓ cup uncooked rice; 1 (32 ounce) carton chicken broth; 1 tablespoon julios brand seasoning; 1 teaspoon garlic salt; 12 lime, sliced; 1 dash chili powder; salt and pepper

Servings: persons

1 zucchini
1 (8 ounce) can whole corn
1 (10 ounce) canoriginal rotel
⅓ cup uncooked rice
1 (32 ounce) carton chicken broth
1 tablespoon julios brand seasoning
1 teaspoon garlic salt
12 lime, sliced
1 dash chili powder
salt and pepper

1
slice zucchini, then saute until tender.
2
cook rice according to directions.
3
Then add everything together in a large sauce pot and let simmer for 5 mins before eating.
4
Depending on how spicy you like your soup, you can drain the rotel or put the liquid in with it.
5
serve with crunched tortilla chips, shredded cheddar cheese, and sliced avocados on top.
6
you can also add canned or cooked, shredded chicken if you like.
7
take the limes out before you store in the frigerator.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 zucchini, 1 (8 ounce) can whole corn, 1 (10 ounce) canoriginal rotel, ⅓ cup uncooked rice, and more.

Yes, College Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

College Tortilla Soup

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