Salsa Fish Soup
- 1 of 2 Combine the broth with enough water to equal 6 cups. Combine with the rice in large saucepan. Simmer, covered, for 5 minutes. Add the corn and salsa. Return to boiling.
- 2 of 2 Add the fish to the saucepan. Cook, covered, for 5 minutes or until the fish is opaque and flakes when touched lightly with a fork. Serve with the lime wedges. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 150 kcal cal., 5 g Fat, total, 33 mg chol., 18 g pro., 752 mg sodium, 8 g carb.