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Chicken Tortilla Soup
Chicken Tortilla Soup
Appliance: Rice Cooker - 6 cup capacity and larger.
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This recipe is part of the Gluten Free Collection
Chicken Tortilla Soup
   1 tablespoon oil
   1/2 cup onion, diced
   1 clove garlic, minced
   1 boneless, skinless chicken breast, uncooked, thinly sliced
   1 can (14.5 oz) chicken broth
   1 15-ounce can diced tomatoes, with juice
   1 soft corn tortilla, cut in thin strips (see NOTE)
   1 - 2 tablespoons canned, diced green chiles, to taste
   1 (8.5 oz) can sweet corn, drained OR 3/4 frozen sweet corn
   Tortilla chips (to serve)

Optional Garnishes:
   Sliced black olives
   Shredded or crumbled cheese
   Chopped cilantro

NOTE: The corn tortilla thickens the broth as the dish cooks. Omit if you prefer a more soup-like consistency.

Add oil in rice cooker's inner bowl, cover and press Cook button. Use saute setting, if applicable. When warm, add onion and cook, stirring occasionally for 4 - 5 minutes. Add garlic, stir and cook 30 seconds more.

Add the chicken and cook, stirring occasionally, for about 5 minutes. Add the broth, tomatoes, tortilla, chiles, and corn. Replace cover, and cook a further 20 minutes.

To serve, ladle into bowls and top with tortilla chips. Garnish with olives, cheese, and cilantro.

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