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How to Make Yummy TexMex Chicken and Three Bean Soup

Without fail cooking ultimate Tex-Mex Chicken and Three Bean Soup easy, bouncy, practical.

Tex-Mex Chicken and Three Bean Soup
Tex-Mex Chicken and Three Bean Soup

Good Evening every body, at this time you get present recipe Tex-Mex Chicken and Three Bean Soup with 14 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 4 stages of easy cooking Tex-Mex Chicken and Three Bean Soup.

Ingredients for Tex-Mex Chicken and Three Bean Soup

  1. Prepare 2 pounds : chicken breasts chopped into 1/2 inch pieces.

  2. Prepare 2 Tablespoons : Olive Oil.

  3. Needed 1 can : black beans ( drained and rinsed).

  4. Needed 1 can : red beans (drained and rinsed).

  5. Needed 1 can : white beans (drained and rinsed).

  6. Needed 16 ounce : frozen corn.

  7. Needed 16 ounces : salsa.

  8. Needed 16 ounces : vegetable broth.

  9. Needed 2 cups : water.

  10. Prepare 1 pkg. : taco seasoning.

  11. Needed 2 cups : cooked brown rice.

  12. Prepare 3 cups : chopped zucchini (1/2 inch).

  13. Needed : Shredded Colby Jack Cheese for topping.

  14. Prepare : Sour Cream for topping.

If all ingredients Tex-Mex Chicken and Three Bean Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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