Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tex-mex chicken and three bean soup. One of my favorites. For mine, I will make it a little 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. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board.
Tex-Mex Chicken and Three Bean Soup is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Tex-Mex Chicken and Three Bean Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must 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 that.
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)
- Make ready 1 can red beans (drained and rinsed)
- Make ready 1 can white beans (drained and rinsed)
- Make ready 16 ounce frozen corn
- Prepare 16 ounces salsa
- Prepare 16 ounces vegetable broth
- Make ready 2 cups water
- Get 1 pkg. taco seasoning
- Prepare 2 cups cooked brown rice
- Prepare 3 cups chopped zucchini (1/2 inch)
- Prepare Shredded Colby Jack Cheese for topping
- Prepare Sour Cream for topping
Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl. Stir corn, cilantro, and lime juice into soup. Season chicken with salt and pepper; arrange on top of bean mixture.
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.
Stir corn, cilantro, and lime juice into soup. Season chicken with salt and pepper; arrange on top of bean mixture. 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 am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
