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Chili and Rice Soup Recipe

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This recipe for Chili and Rice Soup, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Walsh
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz) can Hormel Chili with Beans
1 (14 oz) can Swanson Vegetable broth
1/2 c minute rice, uncooked
1/2 c shredded Cheddar Cheese

Directions:
Directions:
In medium pan, heat chili and broth to a boil, stirring frequently. Stir in rice and remove froom heat. Cover and let stand 5 minutes. Spoon soup into bowls and sprinkle with shredded cheese. Serve with bread or rolls.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Very quick and easy lunch.

 

 

 

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