Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tex-mex chicken and three bean soup. One of my favorites food recipes. This time, I will make it a bit unique. 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 recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Tex-Mex Chicken and Three Bean Soup is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have tex-mex chicken and three bean soup using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tex-Mex Chicken and Three Bean Soup:
- Get 2 pounds chicken breasts chopped into 1/2 inch pieces
- Take 2 Tablespoons Olive Oil
- Prepare 1 can black beans ( drained and rinsed)
- Take 1 can red beans (drained and rinsed)
- Prepare 1 can white beans (drained and rinsed)
- Take 16 ounce frozen corn
- Prepare 16 ounces salsa
- Prepare 16 ounces vegetable broth
- Take 2 cups water
- Take 1 pkg. taco seasoning
- Make ready 2 cups cooked brown rice
- Get 3 cups chopped zucchini (1/2 inch)
- Take 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.
Instructions 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?
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