Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.

Source: Family Circle
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Ingredients

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Directions

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  • In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.

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Instructions Checklist
  • Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.

Nutrition Facts

326 calories; total fat 4g; saturated fat 1g; cholesterol 93mg; sodium 1032mg; carbohydrates 35g; fiber 4g; protein 39g.

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