Rice Cooker Tortilla Soup
Easy to make Tortilla Soup made in the rice cooker, on the stove top or crock pot, or in the slow cooker is one of the easiest ever soup recipes and a family favorite!
Servings 6 servings
Calories 161kcal
Ingredients
- 4 cups vegetable broth
- 10 ounces can ro-tel diced tomatoes with chiles undrained
- 1 cup frozen corn kernels
- 15.5 ounces can low sodium black beans undrained
- ½ cup uncooked brown rice
- 1 tablespoon dried onion flakes
- Handful of broken tortilla chips
Instructions
Rice cooker:
- Add all ingredients except tortilla chips to the bowl of the rice cooker. Cover the cooker with the lid, and set to cook for 45 to 60 minutes, or until rice is tender. Taste for seasonings.
- Serve hot, garnished with tortilla chips.
Stove top:
- Place all ingredients except tortilla chips in a medium saucepan, cover and bring to a boil. Lower heat, and simmer, covered, for 20 minutes. Taste for seasonings.
- Serve hot, garnished with tortilla chips.
Slow cooker:
- Add all ingredients to the bowl of a slow cooker. Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender. Taste for seasonings.
- Serve hot, garnished with tortilla chips.
Nutrition
Calories: 161kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 969mg | Potassium: 406mg | Fiber: 7g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
