Easy Chicken Tortilla Soup

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Its so easy to make we put it right in the name

Ingredients

• 2 cloves garlic, peeled and minced
• 1 medium yellow onion, peeled and chopped
• 1 tablespoon extra-virgin olive oil
• 2 boneless, skinless chicken breasts, uncooked, thinly sliced
• 5 cups chicken broth
• 2 fresh carrots, peeled and chopped
• 1 15-ounce can diced tomatoes, un-drained
• 1/2 cup long grain white rice, uncooked
• 3 1/2 ounce can diced green chiles
• 1 12-ounce can black beans,rinsed, drained
• 7 ounce can black olives, sliced
• 2 cups tortilla chips

Preparation

Step 1

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker. Open the lid, using caution to avoid steam burns. Place the garlic, onion and olive oil in the inner pot and sauté for 3 to 4 minutes, stirring with a long-handled plastic spoon. Add the chicken and brown on all sides, stirring occasionally. Add the broth, carrots, tomatoes, rice, chiles, corn and olives. Close the lid and cook until the rice is done, about 20 minutes. To serve, place 1/2 cup of tortilla chips in each of 4 soup bowls and ladle the soup over the chips.