How to Prepare Quick Tex-Mex Chicken and Three Bean Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, tex-mex chicken and three bean soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board.

Tex-Mex Chicken and Three Bean Soup is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Tex-Mex Chicken and Three Bean Soup is something which I’ve loved my entire life.

To get started with this recipe, we must 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 it.

The ingredients needed to make Tex-Mex Chicken and Three Bean Soup:

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

Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl. Stir corn, cilantro, and lime juice into soup. Season chicken with salt and pepper; arrange on top of bean mixture.

Instructions 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.

Stir corn, cilantro, and lime juice into soup. Season chicken with salt and pepper; arrange on top of bean mixture. 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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