Rotel-n-rice corn soup

1. optional 2-3 corn tortillas, cut into 2 inch strips ½ red pepper, seeded and cut in strips if using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth.
2. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so. Just before serving, stir in tortilla strips.
3. (note: i think the spiciness of the rotel provides enough seasoning, but a little pepper, fresh cilantro, onion, etc. Might be nice as well.
4. Think of this recipe as a base for a spicy soup, and experiment!).