Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, tex-mex chicken and three bean soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Tex-Mex Chicken and Three Bean Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tex-Mex Chicken and Three Bean Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must 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 it.
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
- Get 1 can black beans ( drained and rinsed)
- Prepare 1 can red beans (drained and rinsed)
- Prepare 1 can white beans (drained and rinsed)
- Get 16 ounce frozen corn
- Make ready 16 ounces salsa
- Get 16 ounces vegetable broth
- Make ready 2 cups water
- Make ready 1 pkg. taco seasoning
- Make ready 2 cups cooked brown rice
- Make ready 3 cups chopped zucchini (1/2 inch)
- Get Shredded Colby Jack Cheese for topping
- Make ready Sour Cream for topping
Crock pot Bean soup and Tex-Mex chicken and rice skillet. Cooking at home on Sunday and preparing your meals for the upcoming. 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.
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.
Once cooked, I took the chicken off the bone and added a T arrow root to make it a little thicker, and served it over rice. Next time I make it, I think I'll brown the chicken first, for appearance. This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make it in your Instant Pot?
So that is going to wrap this up for this exceptional food tex-mex chicken and three bean soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
