creamy-spanish-rice-soup

Creamy Spanish Rice Soup

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Marcia V.
Recipe by  Marcia V.

“This recipe is made from ingredients I had on hand when my husband requested soup. I started with Spanish rice mix and went from there. He loved it! I served it with cheese bread.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Heat olive oil in a large pan over medium heat. Cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes.
  2. Stir diced tomatoes with green chilies, beef broth, water, tomato soup, and Spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. Stir cream cheese into soup until cheese melts, 3 to 5 minutes. Serve garnished with Colby-Jack cheese and a handful of tortilla chips.

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Reviews (3)

Rate This Recipe
avolve
1

avolve

Made this for a family gathering and I went back for seconds and was robbed. I did use the Rotel Diced Tomatoes with Habanero just because I like things a bit more spicy, it was fine though.

JO
1

JO

This was an AWESOME recipe. I cook for church food ministry and this was loved by all who tried it while it was cooking in the kitchen!!! Even loved by one who is not a soup lover like me. Great job Marcia.

Jessica
0

Jessica

This was WONDERFUL. I made it with spicy CHICKEN sausage. Less greasy/fatty. Will make this again and again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 26.1 g
  • 40%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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Creamy Chicken and Wild Rice Soup

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