Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tex-mex chicken and three bean soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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.

Tex-Mex Chicken and Three Bean Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Tex-Mex Chicken and Three Bean Soup is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. 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:

1. Prepare 2 pounds chicken breasts chopped into 1/2 inch pieces
2. Prepare 2 Tablespoons Olive Oil
3. Make ready 1 can black beans ( drained and rinsed)
4. Make ready 1 can red beans (drained and rinsed)
5. Take 1 can white beans (drained and rinsed)
6. Make ready 16 ounce frozen corn
7. Make ready 16 ounces salsa
8. Take 16 ounces vegetable broth
9. Take 2 cups water
10. Prepare 1 pkg. taco seasoning
11. Take 2 cups cooked brown rice
12. Take 3 cups chopped zucchini (1/2 inch)
13. Make ready Shredded Colby Jack Cheese for topping
14. Prepare 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.

Steps to make Tex-Mex Chicken and Three Bean Soup:

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?

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