One of the best perks of my job is the free stuff. We have a product review page called Cool Finds in Jack and Jill. Companies email us about reviewing their products, we say “sure, we’d love to! But we have to see the product first.” The company sends us their product, we decide if we like it or not, and then we fight over who gets to take it home. I’ve gotten an air popper for popcorn, a Paul Frank winter hat, a pair of fuzzy slippers, and a rice cooker. The rice cooker came with a recipe book. We figured if we were going to take advantage of this free rice cooker, we might as well give the company some publicity in return, so we featured one of their recipes for chicken tortilla soup. The U.S. Kids Test Kitchen made it and all employees were fairly impressed. I thought it needed just a bit more kick. Last night we made it at home with a few spicy additions.
I got a can of diced tomatoes with chiles in it. Also did not use as many olives because I’m not a huge fan. The spices at the end were my addition, which means I just kinda tossed them in, no measuring. The soup ended up kinda spicy….No rice cooker? Go with a large pot instead!
2 cloves garlic, peeled and minced
1 medium yellow union, peeled and chopped
1 tbs olive oil
2 boneless, skinless chicken breasts, uncooked, sliced
5 cups chicken broth
2 carrots, peeled and chopped
15 oz can diced tomatoes
1/2 cup long grain white rice, uncooked
3 1/2 oz can diced green chiles
12 oz can kernal corn, drained
7 oz can black olives, sliced
Preheat the rice cooker, if you have one.
Heat the olive oil in the rice cooker/pot. Saute the onion and garlic until soft and translucent.
Add the chicken and brown on all sides.
Add the broth, carrots, tomatoes, rice, chilies, corn, and olives.
Put the lid on the pot/rice cooker and cook until the rice is done. It’ll be about 20 minutes.
Serve on top of tortilla chips, sprinkle on a little cheese, or add a dollop of sour cream.