Rice Cooker Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Fast, Easy and Yummy!! Would also be good if you added in chopped squash or zucchini A friend of mine gave me this recipe. She adapted it from the stove top to be made in her rice cooker. I love how quickly it all comes together. Ingredients:
2 garlic cloves, peeled and minced |
1 onion, peeled and chopped |
1 tablespoon olive oil |
2 chicken breasts, boneless, skinless, uncooked, thinly sliced |
8 cups chicken broth |
2 carrots, peeled and chopped |
1 (15 ounce) can diced tomatoes (undrained) |
1 (3 1/2 ounce) can diced green chilies |
1 (12 ounce) can corn (drained) |
2 potatoes, peeled and cubed |
1/2 cup white rice, uncooked |
tortilla chips |
shredded cheese |
Directions:
1. Pre-heat rice cooker. Place Olive Oil, Onions and Garlic in the inner pot and saute for 3-5 minutes, stirring frequently. Add chicken and brown on all sides, stirring occassionally. Add broth, carrots, tomatoes, chiles, corn and rice. Close rice cooker and cook until rice is done (approximately 20 minutes).
2. To serve:.
3. Break up a handful of chips into bowl. Ladle soup over top and sprinkle with cheese. Makes 8 servings.
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