Taco Soup in the Rice Cooker

Healthy, easy, and delicious this rice cooker tortilla soup is the tastiest comfort food in under 30 minutes. (PSA: Tortilla chips do help with the wow-ness factor).

INGREDIENTS

• ½ medium onion
• 1 clove of garlic
• 1 table spoon of olive oil
• 1-pound chicken breast
• 5 cups of chicken broth, low-sodium
• 14 ½ounce diced tomatoes, canned
• ½ cup brown rice, raw
• 1 cup corn, canned
• 2 medium carrot
• ½ cup black beans, canned
• Tortilla chips for serving

DIRECTIONS

1. Chop an onion and garlic and put it at the bottom of a HOT rice cooker with some oil to get it to start browning.
2. While the rice cooker is heating up the onions and garlic, dice your chicken.
3. Add chicken to rice cooker and cook until browned.
4. Add chicken broth, diced tomatoes, brown rice, and drained corn. Drain and rinse black beans, peel and dice carrots; add to cooker.
5. Turn rice cooker on to “brown rice” setting, if yours has one. Otherwise, turn it on for at least 45 minutes-1 hour.
6. Place the portions in serving bowls and top them off with cracked tortilla chips right before serving!