Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tex-mex chicken and three bean soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag. Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro.
Tex-Mex Chicken and Three Bean Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Tex-Mex Chicken and Three Bean Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tex-mex chicken and three bean soup using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tex-Mex Chicken and Three Bean Soup:
- Take 2 pounds chicken breasts chopped into 1/2 inch pieces
- Get 2 Tablespoons Olive Oil
- Make ready 1 can black beans ( drained and rinsed)
- Make ready 1 can red beans (drained and rinsed)
- Prepare 1 can white beans (drained and rinsed)
- Take 16 ounce frozen corn
- Make ready 16 ounces salsa
- Make ready 16 ounces vegetable broth
- Make ready 2 cups water
- Get 1 pkg. taco seasoning
- Make ready 2 cups cooked brown rice
- Get 3 cups chopped zucchini (1/2 inch)
- Prepare Shredded Colby Jack Cheese for topping
- Prepare Sour Cream for topping
For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor. Simple recipe for slow cooker Tex Mex Chicken and Beans- wrap in tortillas or serve over rice. Nutritional information and Weight Watchers Points included. This is great comfort food for a Sunday dinner: Slow Cooker Tex Mex Chicken and Beans.
Steps to make Tex-Mex Chicken and Three Bean Soup:
- Sauté chicken in olive oil until browned and cooked thoroughly
- Put the three cans of drained and rinsed beans, corn, salsa, broth, water and taco seasoning in crockpot. Add cooked chicken and stir well. Cooked on high for 3 to 4 hours.
- Then add the chopped zucchini and cooked brown rice, continue cooking for 1 hour or until zucchini is tender.
- Serve hot with shredded cheese, sour cream and tortilla chips.
We like to eat these as tacos! For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. Season chicken with salt and pepper; arrange on top of bean. This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around.
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