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.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
423 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 (8 ounce) package cream cheese
1 onion, chopped
3 tablespoons olive oil
1 green bell pepper, chopped
3 ½ cups water
1 (10.75 ounce) can tomato soup
1 pound bulk pork sausage
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can condensed beef broth
1 box Spanish rice mix (such as Old El Paso®)
½ cup shredded Colby-Jack cheese, or more to taste (Optional)
