Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tex-mex chicken and three bean soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Tex-Mex Chicken and Three Bean Soup is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Tex-Mex Chicken and Three Bean Soup is something that I have loved my entire life.
This Healthy Chicken & Black Bean Tex Mex Soup being a real family favorite. It's packed with protein & fiber, making it low cal and healthy- as long as you exercise some portion control. Instant Pot Tex-Mex Chicken and Black Bean Soup.
To get started with this particular recipe, we have to 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 that.
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
- Prepare 1 can black beans ( drained and rinsed)
- Prepare 1 can red beans (drained and rinsed)
- Get 1 can white beans (drained and rinsed)
- Prepare 16 ounce frozen corn
- Prepare 16 ounces salsa
- Get 16 ounces vegetable broth
- Prepare 2 cups water
- Prepare 1 pkg. taco seasoning
- Make ready 2 cups cooked brown rice
- Prepare 3 cups chopped zucchini (1/2 inch)
- Make ready Shredded Colby Jack Cheese for topping
- Take Sour Cream for topping
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. Be the first to review this recipe. I'm neither Texan nor Mexican and I can't claim this to be a real Tex-Mex dish, but it definitely has that taste to it. I had black bean soup in mind when I was experimenting and came up with this..
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 chicken broth and bring to a simmer. In a large stockpot, saute onion in oil until tender. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm. Heat the oil in a large pot or Dutch oven over medium heat. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content.
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