Tex-Mex Chicken and Three Bean Soup. This Healthy Chicken & Black Bean Tex Mex Soup cooks all in one single pot. That equals less dishes for you, on top of a very full, happy, fit family. Other Summer soup ideas you might also enjoy: Copy Cat Taziki's Greek Lemon Chicken Soup , Corn Off The Cob Soup , Barbecue Chicken Pizza Soup , & Thai Chicken Coconut Soup.
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.
This Tex Mex Chicken Bake is one of the tastiest dishes to ever make an appearance in my kitchen.
My husband and I absolutely loved it.
You can have Tex-Mex Chicken and Three Bean Soup using 14 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Tex-Mex Chicken and Three Bean Soup
- Prepare 2 pounds of chicken breasts chopped into 1/2 inch pieces.
- You need 2 Tablespoons of Olive Oil.
- Prepare 1 can of black beans ( drained and rinsed).
- Prepare 1 can of red beans (drained and rinsed).
- Prepare 1 can of white beans (drained and rinsed).
- Prepare 16 ounce of frozen corn.
- You need 16 ounces of salsa.
- You need 16 ounces of vegetable broth.
- Prepare 2 cups of water.
- Prepare 1 pkg. of taco seasoning.
- It's 2 cups of cooked brown rice.
- It's 3 cups of chopped zucchini (1/2 inch).
- You need of Shredded Colby Jack Cheese for topping.
- Prepare of Sour Cream for topping.
Of course, it makes a pretty big serving so we basically ate it for three or four days straight but I couldn't have been happier. I even ate it cold from the fridge one morning for breakfast. Tex-Mex Black Bean and Chicken Wrap. This delicious Simple Cooking with Heart sandwich not only tastes amazing, but it's also a good way to get some veggies into your day.
Tex-Mex Chicken and Three Bean Soup step by step
- 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..
This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty. Tex Mex Bean Soup has all the attitude of a chili, hot and spicy, loaded with cheese and severed with warm tortillas and crunchy fritos. Every bite will be loved and every bowl will be emptied.