Ingredients
Equipment
Method
- 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 to 1 hour.
Notes
- Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave when you’re ready to enjoy it again.
- Freezing: You can freeze Taco Soup for up to 3 months. Just make sure it is completely cooled before transferring it to a freezer-safe container.
- Flavor Boost: Consider adding spices like cumin or chili powder for an extra kick. These can be added while sautéing the onion and garlic.
- Variations: Feel free to swap the chicken for shredded rotisserie chicken or turkey for a different protein option.
- Garnishes: Fresh toppings can elevate your soup. Try adding diced jalapeños or pickled onions for a zesty finish.
