Rice Cooker Chicken Tortilla Soup

Rice Cooker Chicken Tortilla Soup

On those busy days when you need a hearty, nutritious meal but time is not on your side, this Chicken Tortilla Soup made in a rice cooker is your solution. This recipe is a splendid blend of convenience, nutrition, and culinary delight. The lean, protein-rich chicken breasts are cooked to perfection in the rice cooker, ensuring tender, juicy pieces in every spoonful.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6


  • 1 Ricecooker


  • 1 tbsp olive oil extra virgin
  • 1 carton chicken broth low sodium
  • 2 chicken breast
  • 1 cup onion diced
  • 5 cloves garlic minced
  • 1/2 cup cilantro chopped
  • 2 tbsp cumin
  • 1.5 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp red chili flakes
  • 1 can black bean drained and rinsed
  • 1 can corn drained
  • 1 can fire roasted tomatoes
  • Tortilla chips


  • Dice onion, mince garlic and chop cilantro (set cilantro aside we will use cilantro toward the end)
  • Preheat rice cooker and add oil to pot
  • Drain and rinse black beans to prevent gritty texture in the soup. Drain canned corn.
  • Add onion and garlic to preheated pot and saute until the onion is translusent
  • Add black bean, corn, chicken broth, and fire-roasted tomatoes to the pot
  • Add cumin, smoked paprika, garlic powder, oregano and red chili flakes to the pot
  • Add salt and pepper to taste
  • Add chicken breasts. Allow soup to cook for at least 45 minutes.
  • Shred chicken and add it back to the pot along with cilantro.
  • Crunch up some tortilla chips and enjoy!