Recipe: Tasty Tex-Mex Chicken and Three Bean Soup

Recipe: Tasty Tex-Mex Chicken and Three Bean Soup Delicious, fresh and tasty.

Tex-Mex Chicken and Three Bean Soup. 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.

Using two forks, pull chicken into bite-size pieces.

Return chicken to slow cooker bowl.

Stir corn, cilantro, and lime juice into soup.

You can cook Tex-Mex Chicken and Three Bean Soup using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tex-Mex Chicken and Three Bean Soup

1. You need 2 pounds of chicken breasts chopped into 1/2 inch pieces.

2. You need 2 Tablespoons of Olive Oil.

3. Prepare 1 can of black beans ( drained and rinsed).

4. Prepare 1 can of red beans (drained and rinsed).

5. It’s 1 can of white beans (drained and rinsed).

6. Prepare 16 ounce of frozen corn.

7. You need 16 ounces of salsa.

8. It’s 16 ounces of vegetable broth.

9. It’s 2 cups of water.

10. You need 1 pkg. of taco seasoning.

11. You need 2 cups of cooked brown rice.

12. You need 3 cups of chopped zucchini (1/2 inch).

13. You need of Shredded Colby Jack Cheese for topping.

14. It’s of 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.

Tex-Mex Chicken and Three Bean Soup instructions

1. Sauté chicken in olive oil until browned and cooked thoroughly.

2. 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..

3. Then add the chopped zucchini and cooked brown rice, continue cooking for 1 hour or until zucchini is tender..

4. 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?