San Diego doesn’t exactly have seasons so I often find myself marking the year’s quarters with food. That being said, this is my official announcement that soup season is upon us! This soup is very “San Diego,” especially if you top it with avocado, which you should. It’s warm and fresh and sure to delight your seasonally transitioning taste buds. Plus, it’s really as simple as throwing everything into your rice cooker and letting it do its thing… what better way to kick off your fall cooking?
2 cups cooked shredded chicken
2 qt chicken stock
1/2 cup canned diced tomatoes
3 cloves garlic, minced
1 cup scallions, diced
3/4 cup cilantro, chopped
1/4 tsp cumin
salt and pepper
Optional: lime wedges, avocado, extra cilantro, onions for topping
Add all ingredients except chicken into the inner pot of your rice cooker. Stir and set to Soup.
When 10 minutes of cook time remain add chicken to soup to warm through. Serve with extra cilantro, lime wedges, avocado, etc., as desired.
Note: If your rice cooker does not have a Soup function you can set the cooker to Cook or White Rice and let simmer for 20-30 minutes.
Over to You
What’s your version of a soup for autumn? Share and inspire us!