Tex-Mex Chicken and Three Bean Soup

Name: Tex-Mex Chicken and Three Bean Soup
Total time: 18000 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds chicken breasts chopped into 1/2 inch pieces; 2 Tablespoons Olive Oil; 1 can black beans ( drained and rinsed); 1 can red beans (drained and rinsed); 1 can white beans (drained and rinsed); 16 ounce frozen corn; 16 ounces salsa; 16 ounces vegetable broth; 2 cups water; 1 pkg. taco seasoning; 2 cups cooked brown rice; 3 cups chopped zucchini (1/2 inch); Shredded Colby Jack Cheese for topping; Sour Cream for topping

mkhend60 @cook_4500047

Healthy, protein and fiber rich soup.

mkhend60 @cook_4500047

Healthy, protein and fiber rich soup.

Saved

Ingredients

300 mins

8 servings

2 poundschicken breasts chopped into 1/2 inch pieces
2 TablespoonsOlive Oil
1 canblack beans ( drained and rinsed)
1 canred beans (drained and rinsed)
1 canwhite beans (drained and rinsed)
16 ouncefrozen corn
16 ouncessalsa
16 ouncesvegetable broth
2 cupswater
1 pkg.taco seasoning
2 cupscooked brown rice
3 cupschopped zucchini (1/2 inch)
Shredded Colby Jack Cheese for topping
Sour Cream for topping

Saved

Steps

300 mins

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.