Taco Soup in the Rice Cooker
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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
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.
While the rice cooker is heating up the onions and garlic, dice your chicken.
Add chicken to rice cooker and cook until browned.
Add chicken broth, diced tomatoes, brown rice, and drained corn. Drain and rinse black beans, peel and dice carrots; add to cooker.
Turn rice cooker on to "brown rice" setting, if yours has one. Otherwise, turn it on for at least 45 minutes-1 hour.
Calories: 294kcal | Carbohydrates: 35g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 315mg | Fiber: 5g | Sugar: 12g