Recipe of Award-winning Tex-Mex Chicken and Three Bean Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tex-mex chicken and three bean soup. One of my favorites. This time, I will make it a bit tasty. 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 popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Tex-Mex Chicken and Three Bean Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take 2 pounds chicken breasts chopped into 1/2 inch pieces
2. Make ready 2 Tablespoons Olive Oil
3. Prepare 1 can black beans ( drained and rinsed)
4. Take 1 can red beans (drained and rinsed)
5. Get 1 can white beans (drained and rinsed)
6. Prepare 16 ounce frozen corn
7. Make ready 16 ounces salsa
8. Make ready 16 ounces vegetable broth
9. Prepare 2 cups water
10. Make ready 1 pkg. taco seasoning
11. Make ready 2 cups cooked brown rice
12. Get 3 cups chopped zucchini (1/2 inch)
13. Prepare Shredded Colby Jack Cheese for topping
14. Make ready 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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