Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tex-mex chicken and three bean soup. It is one of my favorites. For mine, I will make it a bit unique. 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. Other than that though it was super easy, pretty quick, a great use for leftover chicken, black beans, and corn (which had been previously grilled on the cob).
Tex-Mex Chicken and Three Bean Soup is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Tex-Mex Chicken and Three Bean Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Get 2 pounds chicken breasts chopped into 1/2 inch pieces
- Make ready 2 Tablespoons Olive Oil
- Prepare 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
- Get 16 ounces salsa
- Make ready 16 ounces vegetable broth
- Make ready 2 cups water
- Make ready 1 pkg. taco seasoning
- Prepare 2 cups cooked brown rice
- Take 3 cups chopped zucchini (1/2 inch)
- Make ready Shredded Colby Jack Cheese for topping
- Get Sour Cream for topping
Stir corn, cilantro, and lime juice into soup. Cheesy Chicken and Rice Enchilada Soup. Simple recipe for slow cooker Tex Mex Chicken and Beans- wrap in tortillas or serve over rice. Nutritional information and Weight Watchers Points included.
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.
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. 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.
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