Tex-Mex Chicken And Three Bean Soup

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Tex-Mex Chicken and Three Bean Soup. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Tex-Mex Chicken and Three Bean Soup is one of the most popular of current trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. Tex-Mex Chicken and Three Bean Soup is something that I have loved my whole life. They're nice and they look wonderful.

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As for the number of servings that can be served to make Tex-Mex Chicken and Three Bean Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tex-Mex Chicken and Three Bean Soup estimated approx 300 mins.

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.

Healthy, protein and fiber rich soup.

Ingredients and spices that need to be Get to make Tex-Mex Chicken and Three Bean Soup:

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

Instructions to make 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.

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