Tex-Mex Chicken and Three Bean Soup. 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.
Quick and easy soup recipe that also freezes wonderfully.
Make a double batch and freeze individual portions for quick lunches.
Make veggie or bean soups thick and creamy.simply puree a cup or so of the soup in a blender, then stir it back into the soup pot.
You can cook 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 of chicken breasts chopped into 1/2 inch pieces.
- It's of Olive Oil.
- It's of black beans ( drained and rinsed).
- It's of red beans (drained and rinsed).
- It's of white beans (drained and rinsed).
- Prepare of frozen corn.
- It's of salsa.
- You need of vegetable broth.
- It's of water.
- Prepare of taco seasoning.
- Prepare of cooked brown rice.
- You need of chopped zucchini (1/2 inch).
- It's of Shredded Colby Jack Cheese for topping.
- Prepare of Sour Cream for topping.
Easy Chicken Tortilla Soup With Bean and Cheese Nachos.. so don't add either if it does. Soak the husks three hours ahead or overnight. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. This Healthy Chicken & Black Bean Tex Mex Soup being a real family favorite.
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. 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..
It's packed with protein & fiber, making it low cal and healthy- as long as you exercise some portion control. 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. Season chicken with salt and pepper; arrange on top of bean mixture.