Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tex-mex chicken and three bean soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Tex-Mex Chicken and Three Bean Soup is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 2 pounds chicken breasts chopped into 1/2 inch pieces
- Make ready 2 Tablespoons Olive Oil
- Make ready 1 can black beans ( drained and rinsed)
- Prepare 1 can red beans (drained and rinsed)
- Take 1 can white beans (drained and rinsed)
- Take 16 ounce frozen corn
- Take 16 ounces salsa
- Make ready 16 ounces vegetable broth
- Take 2 cups water
- Take 1 pkg. taco seasoning
- Get 2 cups cooked brown rice
- Take 3 cups chopped zucchini (1/2 inch)
- Prepare Shredded Colby Jack Cheese for topping
- Prepare Sour Cream for topping
Return chicken to slow cooker bowl. Stir corn, cilantro, and lime juice into soup. 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.
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.
Add rice toward the end of cooking to keep the texture just right, and when it's good and hot. 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. Tex Mex Salmon and Black Bean Wraps. Thanksgiving Stuffing with Cranberries, Apples and Bacon.
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