This is a delightful quick ’combine it all together’ slow cooker soup that is rich with the flavours you get in a Tex-Mex chili and topped with cheese, tortilla chips, onions and/or sour cream. With super quick and easy preparation using your rice cooker SOUP and/or SLOW COOK function, this universally family-friendly recipe will not fail to impress. Freeze the left overs for a quick meal when you are feeling lazy using the toppings to spruce it up.
AuthorHungry PandaCategoryMeatDifficultyIntermediateAdd the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).
Then add all the other ingredients (except the corn and beans) and mix together.
Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.
Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.
Leave on KEEP WARM for an extra 10 minutes.
* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).
Ingredients
Directions
Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).
Then add all the other ingredients (except the corn and beans) and mix together.
Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.
Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.
Leave on KEEP WARM for an extra 10 minutes.
* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).
TYPICAL TOPPINGS – Shredded Mexican blend cheese, sour cream, chopped green or red onions, diced avocados and corn tortilla strips/chips