30+ Delicious Rice Cooker Soup Recipes That Will Warm You Up

When it comes to creating hearty and satisfying meals, soups are an undeniable favorite. Whether it’s a cold winter day or a busy weeknight, a warm bowl of soup can be the perfect comfort food.

If you’re looking for a quick and convenient way to prepare delicious soups, the rice cooker is your new best friend. This versatile kitchen appliance does more than just cook rice; it can easily handle everything from creamy bisques to chunky vegetable soups.

In this blog, we’re sharing over 30 rice cooker soup recipes that will save you time without compromising on flavor. Perfect for beginners or seasoned cooks, these recipes are packed with wholesome ingredients, rich flavors, and the convenience of hands-off cooking.

So, grab your rice cooker and get ready to make some mouthwatering soups that will warm your soul!

30+ Delicious Rice Cooker Soup Recipes That Will Warm You Up

Whether you’re in the mood for a classic Chicken Noodle Soup, a vibrant Tomato Basil, or a hearty Minestrone, these 30+ rice cooker soup recipes offer a variety of options to suit any taste.

The beauty of using a rice cooker is the ease it brings to the kitchen – simply add your ingredients, set the cooker, and let it work its magic.

These soups are ideal for busy families, meal prepping, or anyone looking to enjoy a comforting meal without spending hours in the kitchen.

So, next time you crave a satisfying bowl of soup, turn to your trusty rice cooker and explore these recipes that make meal prep a breeze!

Hearty Chicken and Vegetable Rice Cooker Soup

This Hearty Chicken and Vegetable Rice Cooker Soup is packed with nutritious ingredients like tender chicken, fresh vegetables, and hearty potatoes. Ideal for busy days, this recipe makes the most of your rice cooker by creating a warm, comforting meal without the fuss. This simple recipe highlights wholesome flavors, combining chicken and vegetables into a nourishing soup that will satisfy everyone at the table.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 large carrot, diced
• 1 celery stalk, chopped
• 1 large potato, cubed
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) low-sodium chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Fresh parsley for garnish

Instructions:

1. Add the chicken pieces, carrot, celery, potato, onion, and garlic to the rice cooker.
2. Pour in the chicken broth and water, then season with salt, pepper, thyme, and rosemary. Stir well to combine all ingredients.
3. Set the rice cooker to the “Cook” setting and let it simmer for about 30-45 minutes, stirring occasionally until the chicken is cooked and vegetables are tender.
4. Once the soup is done, taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.

This Hearty Chicken and Vegetable Rice Cooker Soup is a warm, homey meal perfect for cooler days. The gentle heat of the rice cooker helps bring out the natural sweetness of the vegetables and makes the chicken incredibly tender. This soup is ideal for meal prepping or a weeknight dinner—just turn on your rice cooker and enjoy a delicious, no-fuss meal.

Creamy Mushroom and Wild Rice Soup

This Creamy Mushroom and Wild Rice Soup is a delightful, earthy blend of wild rice, mushrooms, and a touch of cream. Ideal for vegetarians or anyone craving a rich, hearty soup, this dish utilizes the rice cooker’s slow-cooking capability to blend the deep, savory flavors of mushrooms with the nutty texture of wild rice. Perfect for any season, this soup will satisfy with its creamy consistency and robust taste.

Ingredients:

• 1 cup wild rice, rinsed
• 2 cups cremini or button mushrooms, sliced
• 1 small onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 cup water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• Fresh thyme for garnish (optional)

Instructions:

1. Place the wild rice, mushrooms, onion, carrot, and celery in the rice cooker.
2. Add vegetable broth and water, then season with salt, pepper, and dried thyme.
3. Set the rice cooker to the “Cook” setting and allow it to simmer for 45-50 minutes, or until the rice and vegetables are tender.
4. Once the cooking time is complete, add the cream and stir well to combine. Let it sit in the rice cooker for another 5-10 minutes to thicken.
5. Garnish with fresh thyme if desired and serve hot.

Creamy and packed with earthy flavors, this Mushroom and Wild Rice Soup is a perfect option for a satisfying meal. The cream adds richness to the nutty wild rice, while the mushrooms add an umami depth that’s irresistible. Whether you’re looking for a cozy lunch or a dinner soup, this recipe is an excellent way to enjoy a comforting, vegetarian-friendly bowl of goodness.

Spicy Thai Coconut Rice Cooker Soup

Bring the flavors of Thailand into your kitchen with this Spicy Thai Coconut Rice Cooker Soup. This recipe combines creamy coconut milk, zesty lime, and a medley of vibrant vegetables, making it a fragrant and exotic soup that’s sure to delight your taste buds. With a balance of spicy, tangy, and sweet flavors, this dish will transport you to Thailand without leaving the comfort of your home.

Ingredients:

• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1/2 cup jasmine rice, rinsed
• 1 red bell pepper, sliced
• 1/2 cup mushrooms, sliced
• 1 medium zucchini, sliced
• 1 tbsp red curry paste (adjust to taste)
• 1 tbsp soy sauce or fish sauce
• Juice of 1 lime
• Fresh cilantro and lime wedges for garnish
• Optional: 1/2 tsp chili flakes or 1 chopped Thai chili for extra spice

Instructions:

1. Add coconut milk, broth, jasmine rice, bell pepper, mushrooms, and zucchini to the rice cooker.
2. Stir in the red curry paste, soy sauce (or fish sauce), and lime juice.
3. Set the rice cooker to the “Cook” setting and let it cook for 30-40 minutes, stirring occasionally.
4. Once the rice is tender, taste and adjust spice levels with extra chili if desired. Serve hot, garnished with fresh cilantro and lime wedges.

This Spicy Thai Coconut Rice Cooker Soup brings a rich, warming, and slightly spicy flavor profile that makes for an exciting meal. The creamy coconut milk balances the heat of the curry paste, and the fresh lime adds a refreshing zing. Whether you’re a fan of Thai cuisine or simply looking to spice up your soup repertoire, this recipe is sure to please.

Savory Beef and Barley Rice Cooker Soup

This Savory Beef and Barley Soup is a hearty, satisfying soup that’s perfect for cold days. The tender beef and nutty barley simmered with vegetables create a rich, comforting dish. This recipe is especially easy in the rice cooker, where the slow-cooking process helps deepen the flavors, making it an excellent choice for a hands-off meal that’s filling and flavorful.

Ingredients:

• 1/2 lb (225g) beef stew meat, cubed
• 1/2 cup pearl barley, rinsed
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cups beef broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Place the beef, barley, carrot, celery, onion, and garlic in the rice cooker.
2. Pour in the beef broth and water, then season with salt, pepper, thyme, and add the bay leaf.
3. Set the rice cooker to the “Cook” setting and let it cook for 1-1.5 hours, or until the beef is tender and the barley is fully cooked.
4. Once done, discard the bay leaf, taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

This Savory Beef and Barley Soup is a meal in itself, with a robust flavor profile that’s sure to warm you up. The rice cooker’s gentle heat tenderizes the beef and allows the barley to absorb the savory broth, resulting in a rich and filling soup. This recipe is perfect for a nourishing lunch or dinner and is great for leftovers, as the flavors only get better over time.

Lentil and Spinach Rice Cooker Soup

This Lentil and Spinach Soup is a healthy, high-fiber soup that’s loaded with protein-rich lentils, nutrient-dense spinach, and simple seasonings. It’s a wonderfully easy recipe for those seeking a nutritious, plant-based option that doesn’t compromise on taste. This soup offers a deep flavor that’s both hearty and refreshing, making it an ideal choice for a light lunch or dinner.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 large carrot, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach leaves
• Fresh lemon wedges for serving

Instructions:

1. Add the lentils, carrot, onion, garlic, vegetable broth, water, cumin, turmeric, salt, and black pepper to the rice cooker.
2. Set the rice cooker to the “Cook” setting and let it simmer for 40-45 minutes, or until the lentils are tender.
3. Once the soup is done, stir in the fresh spinach and allow it to wilt. Taste and adjust seasoning as needed.
4. Serve hot with a squeeze of fresh lemon juice to enhance the flavor.

This Lentil and Spinach Soup is a nourishing choice that’s both filling and light, making it perfect for any time of day. The lentils provide a hearty base, while the fresh spinach adds brightness and extra nutrients. The rice cooker makes this recipe extremely easy to prepare, leaving you with a flavorful, health-boosting soup that’s as satisfying as it is simple.

Tomato Basil Rice Cooker Soup

Tomato Basil Soup is a timeless classic, and this rice cooker version is incredibly easy to make with a creamy, velvety texture and fresh basil aroma. The tangy tomatoes balance beautifully with the rich, earthy flavors of basil, creating a cozy and familiar soup that’s wonderful on its own or paired with crusty bread. This recipe is perfect for tomato soup lovers looking for a no-fuss, homemade option.

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable or chicken broth
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• Fresh basil leaves for garnish

Instructions:

1. Place the crushed tomatoes, broth, onion, garlic, salt, pepper, and dried basil (if using) in the rice cooker.
2. Set the rice cooker to the “Cook” setting and allow it to simmer for 30-40 minutes, stirring occasionally.
3. Once the soup is hot and the flavors have melded, stir in the heavy cream and cook for an additional 5-10 minutes.
4. Garnish with fresh basil leaves before serving, and enjoy with your favorite bread.

This Tomato Basil Rice Cooker Soup is a comforting, creamy classic that’s full of flavor and easy to make. The rice cooker gently brings out the sweet and tangy notes of the tomatoes, while the basil adds a refreshing herbal touch. This soup is perfect for a cozy evening or as a crowd-pleaser at a gathering, especially when served alongside a slice of warm, crusty bread.

Butternut Squash and Apple Rice Cooker Soup

This Butternut Squash and Apple Soup is a smooth, velvety, and mildly sweet soup that’s as satisfying as it is healthy. With a blend of butternut squash, apples, and warm spices, this soup is the perfect choice for fall and winter. The rice cooker makes it easy to bring out the natural sweetness of the ingredients, creating a creamy and comforting dish that feels like a warm hug.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 apple (such as Granny Smith or Honeycrisp), peeled and cubed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh thyme for garnish

Instructions:

1. Add the cubed butternut squash, apple, onion, garlic, and vegetable broth to the rice cooker.
2. Sprinkle in the cinnamon, nutmeg, salt, and pepper, and stir well.
3. Set the rice cooker to the “Cook” setting and let it simmer for 30-40 minutes, or until the squash and apple are very tender.
4. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender). Stir in the coconut milk if desired, and let it heat through.
5. Garnish with fresh thyme before serving.

This Butternut Squash and Apple Soup is a beautiful blend of sweetness and warmth, perfect for cozy evenings. The rice cooker simplifies the process, creating a creamy soup with minimal effort. The hint of cinnamon and nutmeg enhances the natural flavors, and the optional coconut milk adds a touch of richness, making it a delightful soup to enjoy with a slice of crusty bread.

Spicy Chorizo and Black Bean Rice Cooker Soup

For those who enjoy a bit of spice, this Spicy Chorizo and Black Bean Soup brings a bold, hearty flavor to the table. With smoky chorizo, tender black beans, and a kick of spices, this soup is a filling and flavorful option. The rice cooker keeps everything simmering gently, allowing the flavors to meld together perfectly, making it a great dish for a satisfying dinner.

Ingredients:

• 8 oz (225g) chorizo sausage, sliced
• 1 cup canned black beans, rinsed and drained
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Place the chorizo, black beans, onion, bell pepper, and garlic in the rice cooker.
2. Pour in the broth, then add the cumin, chili powder, salt, and pepper. Stir well to combine.
3. Set the rice cooker to the “Cook” setting and let it simmer for 30-40 minutes, stirring occasionally.
4. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

This Spicy Chorizo and Black Bean Soup is a robust, spicy meal that’s perfect for cold weather or when you’re craving something with a little heat. The chorizo infuses the broth with a smoky richness, while the black beans add protein and texture. This soup is perfect for a cozy dinner and pairs well with cornbread or a side of tortilla chips.

Ginger Miso Rice Cooker Soup

This Ginger Miso Soup is a light and nourishing option, perfect for a quick meal or to enjoy as a starter. The combination of fresh ginger, miso, tofu, and seaweed offers a traditional Japanese-inspired flavor that’s soothing and satisfying. The rice cooker’s gentle heat allows the flavors to meld beautifully, resulting in a deliciously balanced and nutritious soup.

Ingredients:

• 4 cups water
• 1-2 tbsp miso paste (adjust to taste)
• 1-inch piece ginger, thinly sliced
• 1/2 cup tofu, cubed
• 1 green onion, sliced
• 1/2 cup fresh mushrooms (shiitake or button), sliced
• 1 sheet seaweed (nori), cut into small pieces
• 1 tbsp soy sauce (optional, for extra flavor)

Instructions:

1. Add the water, ginger, and mushrooms to the rice cooker.
2. Set the rice cooker to the “Cook” setting and let it simmer for about 15 minutes to allow the ginger and mushrooms to infuse.
3. Add the miso paste and stir well to dissolve. Then, add the tofu, green onion, seaweed, and soy sauce (if using).
4. Let the soup simmer for an additional 5-10 minutes to heat everything through.
5. Serve hot, and enjoy the delicate flavors.

This Ginger Miso Soup is a simple, healthful soup that brings the flavors of Japan into your home. The gentle flavor of miso pairs perfectly with the freshness of ginger and the tender texture of tofu. Ideal for a light lunch or a starter, this soup is quick to make in the rice cooker and provides a nourishing, flavorful experience that’s sure to satisfy.

Creamy Potato and Leek Rice Cooker Soup

This Creamy Potato and Leek Soup is a comforting, velvety soup that combines the natural sweetness of leeks with the hearty, earthy flavor of potatoes. The rice cooker simplifies the process, making this dish both easy and flavorful. Perfect for chilly nights, this soup is rich yet light and can be enjoyed on its own or paired with crusty bread for a complete meal.

Ingredients:

• 2 large potatoes, peeled and cubed
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream or milk (for a lighter version)
• Fresh parsley for garnish

Instructions:

1. Add the potatoes, leeks, onion, garlic, and broth to the rice cooker.
2. Season with thyme, salt, and pepper, and stir everything together.
3. Set the rice cooker to the “Cook” setting and allow it to simmer for 40-45 minutes, or until the potatoes and leeks are tender.
4. Once done, use an immersion blender to puree the soup until smooth (or carefully transfer to a blender). Stir in the cream or milk and cook for an additional 5 minutes to heat through.
5. Garnish with fresh parsley before serving.

This Creamy Potato and Leek Soup is a velvety and comforting dish that’s simple to make yet incredibly satisfying. The rice cooker allows the ingredients to cook to perfection, creating a smooth and flavorful soup. It’s perfect for a light dinner or as a starter for a larger meal, especially when paired with some warm, crusty bread. The creamy texture and mild flavors make it a timeless favorite.

Chicken and Vegetable Rice Cooker Soup

This Chicken and Vegetable Soup is a classic, wholesome meal that’s both filling and packed with nutrients. The tender chicken, mixed vegetables, and flavorful broth combine to create a dish that’s perfect for a family dinner. The rice cooker does all the hard work, simmering the ingredients slowly to bring out the best in each one. This is a go-to recipe when you need a quick, nourishing soup with minimal effort.

Ingredients:

• 2 chicken breasts, boneless and skinless, cut into cubes
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup egg noodles or any small pasta (optional)

Instructions:

1. Place the chicken, carrot, celery, onion, garlic, and chicken broth into the rice cooker.
2. Season with thyme, salt, and pepper, then stir to combine.
3. Set the rice cooker to the “Cook” setting and let it cook for 40 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Add the peas, corn, and egg noodles (if using), and cook for an additional 10-15 minutes, or until the pasta is al dente and the vegetables are heated through.
5. Taste and adjust seasoning as needed before serving.

This Chicken and Vegetable Soup is a wholesome and hearty dish that’s perfect for feeding a crowd or preparing for a cozy family dinner. The rice cooker helps to tenderize the chicken while infusing the broth with rich flavor. With the added vegetables and optional noodles, this soup is both nourishing and satisfying, making it a comforting choice for any meal.

Sweet Corn and Chicken Rice Cooker Soup

This Sweet Corn and Chicken Soup combines the sweetness of corn with tender chicken in a light, flavorful broth. The rice cooker makes it incredibly easy to prepare, allowing the ingredients to cook together and infuse the broth with a delicate sweetness. This soup is simple, nutritious, and a great way to use up leftover chicken or enjoy a quick, comforting meal.

Ingredients:

• 2 chicken breasts, cooked and shredded (or use leftover rotisserie chicken)
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 small onion, chopped
• 1 carrot, diced
• 3 cups chicken broth
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped (optional)
• Lime wedges for serving (optional)

Instructions:

1. Add the shredded chicken, corn, onion, carrot, and chicken broth to the rice cooker.
2. Season with garlic powder, cumin, salt, and pepper, then stir everything together.
3. Set the rice cooker to the “Cook” setting and allow it to simmer for 30-40 minutes, or until the vegetables are tender.
4. Once done, taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve with lime wedges for extra flavor.

This Sweet Corn and Chicken Soup is a light yet satisfying dish that’s quick to prepare and full of flavor. The natural sweetness of the corn pairs beautifully with the savory chicken, while the cumin and garlic add a touch of warmth. The rice cooker makes this soup an easy option for busy days, and the cilantro and lime garnish add a refreshing burst to the final dish. It’s perfect for a light lunch, a weeknight dinner, or as a starter for a larger meal.

Tomato Basil Rice Cooker Soup

This Tomato Basil Soup is a classic comfort food that is rich, creamy, and bursting with the fresh flavors of tomatoes and basil. The rice cooker makes the preparation incredibly simple, allowing the tomatoes and seasonings to meld together perfectly for a deep, savory taste. The addition of cream or milk brings it to a velvety consistency, making it a soothing soup that’s perfect for any time of year.

Ingredients:

• 4 large ripe tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream or milk (optional for creaminess)
• 1 tbsp olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Add the chopped tomatoes, onion, garlic, and broth to the rice cooker.
2. Season with dried basil, salt, and pepper, and stir everything together.
3. Set the rice cooker to the “Cook” setting and let it simmer for 30 minutes, or until the tomatoes have broken down and the onions are soft.
4. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender).
5. Stir in the cream or milk for a creamy texture, and cook for an additional 5 minutes to warm through.
6. Garnish with fresh basil leaves before serving.

This Tomato Basil Soup is a perfect blend of fresh, bright flavors and creamy richness. The rice cooker simplifies the process, allowing the ingredients to cook gently and meld together to create a silky-smooth texture. It’s perfect for pairing with grilled cheese sandwiches or a side of crusty bread, making it an ideal choice for a comforting lunch or dinner. The combination of tomatoes, garlic, and basil will transport your taste buds to Italy in every spoonful.

Minestrone Rice Cooker Soup

Minestrone Soup is a hearty, vegetable-packed Italian classic that’s loaded with beans, pasta, and a rich, flavorful broth. This rice cooker version makes it easy to prepare, allowing all the vegetables and ingredients to cook together while infusing the broth with robust flavors. Packed with fiber, protein, and plenty of vegetables, this soup is not only satisfying but also incredibly nutritious.

Ingredients:

• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, chopped
• 1 zucchini, chopped
• 1 cup canned diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the carrots, celery, onion, zucchini, tomatoes, kidney beans, pasta, garlic, and vegetable broth to the rice cooker.
2. Season with oregano, basil, salt, and pepper, and stir well to combine.
3. Set the rice cooker to the “Cook” setting and allow it to cook for 40 minutes, or until the vegetables and pasta are tender.
4. Taste the soup and adjust the seasoning as needed.
5. Garnish with fresh parsley before serving.

Minestrone Soup is a nourishing and satisfying meal that’s perfect for any occasion. The rice cooker makes it so easy to prepare, and the result is a thick, flavorful soup full of vegetables, beans, and pasta. This soup can be enjoyed as a filling lunch or dinner, and its hearty nature makes it great for meal prepping or serving a crowd. The addition of fresh parsley adds a pop of color and freshness that elevates the dish.

Chicken Tortilla Rice Cooker Soup

Chicken Tortilla Soup is a spicy, flavorful soup that’s filled with tender chicken, beans, tomatoes, and a hint of smokiness from the seasonings. The rice cooker does the heavy lifting, simmering the ingredients until everything is perfectly tender and infused with the bold flavors. Topped with crispy tortilla strips, avocado, and a squeeze of lime, this soup is a fun and satisfying meal that will leave you craving more.

Ingredients:

• 2 chicken breasts, boneless and skinless, cut into cubes
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Tortilla strips, avocado, and cilantro for garnish

1. Add the chicken, diced tomatoes, black beans, corn, onion, garlic, and chicken broth to the rice cooker.
2. Season with chili powder, cumin, smoked paprika, salt, and pepper, and stir everything together.
3. Set the rice cooker to the “Cook” setting and let it simmer for 30-40 minutes, or until the chicken is cooked through and the flavors have melded.
4. Stir in the lime juice just before serving.
5. Serve hot, garnished with crispy tortilla strips, avocado slices, and fresh cilantro.

This Chicken Tortilla Soup is a vibrant, flavorful dish that brings a perfect balance of spice, freshness, and heartiness. The rice cooker simplifies the cooking process, allowing the chicken and vegetables to simmer to perfection. The toppings of crispy tortilla strips, creamy avocado, and cilantro bring the soup to life, adding texture and freshness. Whether served as a main dish or as a starter for a Mexican-inspired meal, this soup is sure to become a favorite in your rotation.

Note: More recipes are coming soon!