to fit smaller rice cookers.
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Easy Chicken Tortilla Soup
It's so easy to make we put it right in the name.
Prep: 5 min Total: 35 min Yield: Serves 4
2 cloves garlic, peeled and minced
1 medium yellow onion, peeled and chopped
1 tblsp extra-virgin olive oil
2 boneless, skinless chicken breasts, uncooked, thinly sliced
5 cups chicken broth
2 fresh carrots, peeled and chopped
1 15-ounce can diced tomatoes, un-drained
1/2 cup Mahatma® or Carolina® White Rice, uncooked
3 1/2 ounce can diced green chiles
1 12-ounce can kernel corn, drained
7 ounce can black olives, sliced
2 cups tortilla chips
Close the lid and press Steam/Cook to preheat your rice cooker. Open the lid, using caution to avoid steam burns. Place the garlic, onion and olive oil in the inner pot and sauté for 3 to 4 minutes, stirring with a long-handled plastic spoon.
Add the chicken and brown on all sides, stirring occasionally. Add the broth, carrots, tomatoes, rice, chiles, corn and olives. Close the lid and cook until the rice is done, about 20 minutes.
To serve, place 1/2 cup of tortilla chips in each of 4 soup bowls and ladle the soup over the chips.