How to Make Appetizing Tex-Mex Chicken and Three Bean Soup

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. 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 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. You can have Tex-Mex Chicken and Three Bean Soup using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tex-Mex Chicken and Three Bean Soup

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

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. Stir the soup and chicken in a small saucepan over medium heat. Add the cheese, stirring constantly, and continue to cook until the cheese is melted.

Tex-Mex Chicken and Three Bean Soup instructions

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..

Top the soup with the avocado-tomato mixture and serve immediately. Heat the oil in a large pot or Dutch oven over medium heat. Use a fork or an immersion blender to break up about half the beans. Return chicken to the pot and stir to combine. 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.