Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tex-mex chicken and three bean soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Steps to make Tex-Mex Chicken and Three Bean Soup: Sauté chicken in olive oil until browned and cooked thoroughly.
Tex-Mex Chicken and Three Bean Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Tex-Mex Chicken and Three Bean Soup is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook tex-mex chicken and three bean soup using 14 ingredients and 4 steps. Here is how you can achieve 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)
- Get 1 can white beans (drained and rinsed)
- Get 16 ounce frozen corn
- Get 16 ounces salsa
- Make ready 16 ounces vegetable broth
- Prepare 2 cups water
- Prepare 1 pkg. taco seasoning
- Make ready 2 cups cooked brown rice
- Get 3 cups chopped zucchini (1/2 inch)
- Prepare Shredded Colby Jack Cheese for topping
- Make ready Sour Cream for topping
Tex-Mex Chicken and Three Bean Soup instructions. 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.
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.
Put the three cans of drained and rinsed beans, corn, salsa, broth, water and taco seasoning in crockpot. Add cooked chicken and stir well. In a large stockpot, saute onion in oil until tender. In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
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