Rice Cooker Chicken Tortilla Soup
Transform weeknight dinners with this effortless, flavor-packed Rice Cooker Chicken Tortilla Soup! Made entirely in your rice cooker, this hearty Mexican-inspired soup combines tender shredded chicken, black beans, sweet corn, and fire-roasted tomatoes simmered in a spiced, aromatic broth. With just 15 minutes of prep time, you'll love how the smart use of your rice cooker streamlines cooking while infusing the ingredients with rich flavor. Top it off with crispy homemade tortilla strips, creamy avocado, shredded cheddar, and a dollop of sour cream for the perfect comforting bowl. Whether you're looking for a quick dinner idea or a set-it-and-forget-it meal, this easy chicken tortilla soup will become a new family favorite.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 4 cups Chicken broth
- 1 can (14.5 oz) Canned diced tomatoes (with juices)
- 1 can (15 oz) Canned black beans (drained and rinsed)
- 1 cup Frozen corn kernels
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Lime juice
- 6 small Corn tortillas (cut into strips)
- 2 tablespoons Vegetable oil
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
- 1 medium Avocado (sliced, optional, for garnish)
Instructions
Set your rice cooker to the 'Sauté' or 'Cook' function and heat the vegetable oil in the rice cooker pot.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes, stirring frequently, until the onion is softened and fragrant.
Add the ground cumin, chili powder, paprika, and salt to the pot. Stir well to coat the onions and garlic in the spices.
Pour in the chicken broth, then add the canned diced tomatoes (with juices), black beans, frozen corn, and shredded or diced cooked chicken. Stir everything together.
Close the rice cooker lid and set the rice cooker to the 'Cook' function. Allow the soup to simmer for 30 minutes, stirring occasionally.
While the soup is cooking, prepare the corn tortilla strips. Preheat a skillet over medium heat and add a small amount of vegetable oil. Fry the tortilla strips in batches until crisp, about 1-2 minutes per batch. Drain on paper towels and set aside.
After 30 minutes, open the rice cooker and stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with the crispy tortilla strips, shredded cheddar cheese, sour cream, and sliced avocado as desired.
Serve hot and enjoy your Rice Cooker Chicken Tortilla Soup!
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 6971 mg | 303% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 44.0 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1056 mg | 81% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5918 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
