Tex-Mex Chicken and Three Bean Soup. This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag. 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.

Simple recipe for slow cooker Tex Mex Chicken and Beans- wrap in tortillas or serve over rice. Nutritional information and Weight Watchers Points included. This is great comfort food for a Sunday dinner: Slow Cooker Tex Mex Chicken and Beans. You can have Tex-Mex Chicken and Three Bean Soup using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tex-Mex Chicken and Three Bean Soup

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

We like to eat these as tacos! Crock pot Bean soup and Tex-Mex chicken and rice skillet. Cooking at home on Sunday and preparing your meals for the upcoming. For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.

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..

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. Tex Mex Salmon and Black Bean Wraps. Thanksgiving Stuffing with Cranberries, Apples and Bacon.