Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tex-mex chicken and three bean soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Tex-Mex Chicken and Three Bean Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Tex-Mex Chicken and Three Bean Soup is something that I’ve loved my whole life. They’re nice 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 get started with this particular recipe, we must 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:
- Take 2 pounds chicken breasts chopped into 1/2 inch pieces
- Make ready 2 Tablespoons Olive Oil
- Take 1 can black beans ( drained and rinsed)
- Take 1 can red beans (drained and rinsed)
- Make ready 1 can white beans (drained and rinsed)
- Prepare 16 ounce frozen corn
- Take 16 ounces salsa
- Make ready 16 ounces vegetable broth
- Prepare 2 cups water
- Make ready 1 pkg. taco seasoning
- Prepare 2 cups cooked brown rice
- Make ready 3 cups chopped zucchini (1/2 inch)
- Prepare Shredded Colby Jack Cheese for topping
- Make ready Sour Cream for topping
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!
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.
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. Mexican chicken and zucchini cooked in one skillet with black beans, corn, fresh herbs, taco Tender chicken breast, soft black beans, sweet corn and squash, which is added at the very end to preserve the crunchiness. How to Make Tex Mex Chicken and Zucchini. Preheat large deep skillet on low.
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