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Southwestern Soup in the Rice Cooker

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Southwestern Soup in the Rice Cooker

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Course: Soup
Cuisine: American
Keyword: Southwestern Soup in the Rice Cooker
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
Calories: 294kcal


  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 pound chicken breast
  • 5 cup chicken broth, low-sodium
  • 14 1/2 ounce diced tomatoes, canned
  • 1/2 cup brown rice, raw
  • 1 cup corn, canned
  • 2 medium carrot
  • 1/2 cup black beans, canned

Serve With

  • 2 cup mango cubes, frozen


  • Chop onion and garlic, and put it at the bottom of a HOT rice cooker with some oil to get it to start browning.
  • While the rice cooker is heating up the onions and garlic, dice your chicken.
  • Add chicken to the rice cooker and cook until browned.
  • Add chicken broth, diced tomatoes, brown rice, and drained corn. Drain and rinse black beans; add to cooker. Peel and dice carrots; add to cooker.
  • Turn rice cooker on to “brown rice” setting, if it has one.  Otherwise, turn it on for at least 45 minutes-1 hour. Serve with mango cubes on the side.
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Calories: 294kcal | Carbohydrates: 35g | Protein: 25g | Fat: 7g | Sodium: 315mg | Fiber: 5g | Sugar: 12g

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