Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Mexican tomato, chicken and refried bean soup is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I’ve loved my entire life.
Chicken taco soup with fat free refried beans has all of the mexican flavors you love combined with a creamy base created from the refried beans. We make this soup all the time. It is a family favorite that is repeated often.
To begin with this particular recipe, we must first prepare a few components. You can have mexican tomato, chicken and refried bean soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Get 2 chicken breasts skin on
- Make ready Good quality chicken stock 450 ml (I ve done mine from scratch)
- Get 230 g Red kidney beans (or any other beans)
- Get 1 red pepper finally diced 150 g
- Get 1 red onion finally diced
- Take 1 lime
- Get 2 garlic cloves
- Take 1/2 cup coriander
- Get 50 g cottage cheese (optional) I used instead of sour cream
- Get 180 ml passata
- Prepare Salt
- Prepare 1 tbsp ground cumin
- Make ready 1 finally diced red chilli
Add refried beans and mix with wire whip to bring beans to a liquid state with the stock. Add chicken and heat til soup and chicken are hot. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips.
Steps to make Mexican tomato, chicken and refried bean soup:
- Get all the ingredients ready. Wash and prep veg.
- Make refried beans. Can be bought in ready. Start with sweating onions and garlic
- Cook it on medium heat for 2 min. Add 1 tsp cumin. Cook it for 30 sec. Add beans 1/2 finally diced chilli and chopped coriander. Cook it for 3 min ans add 50 ml of chicken stock. Add 1/2 lime juice. Cook it for another 2 min and mash it up. Set aside
- To make broth start sweating onions and red pepper, 1/2 of finally diced chilli with little bit of cooking oil. Cook on medium for 3 min. Add 1 tbsp cumin. Cook for 30 sec and cover with stock. Cook it for 5 min and then add passata. Finish with lime juice and roughly chopped coriander. Check seasoning
- To cook chicken breast preheat the oven. You can do on 180 °C. I ve done mine under the grill in the oven on the bottom shelf checking every few min to not get to much smoke. Heat up pan. Dry chicken fillet with kitchen paper. Put chicken fillet skin down. Season other side. Sear for 1 min until golden brown then turn. Sear for another min. Then put it into the oven. It should take about 15 - 18 min. Take it out and rest for few min
- Heat up beans and broth. Slice up with sharp knife chicken breast. Skin should be crispy. Place beans in the middle of the bowl. Pour broth over. Then set chicken breast over. I finished mine with crumbled curd cheese and coriander. Enjoy
Learn how to cook pinto beans with this Mexican Pinto Beans From Scratch Recipe. This recipe uses dried pinto beans, green chilies, jalapeno, onion, garlic, bay leaves and cilantro all simmered slowly on the stovetop. These pinto beans turn out tender and delicious every time. Mexican Pinto Beans make a perfect side dish to grilled chicken, fish or your favorite Mexican or TexMex dish. Chilli chicken with drunken pinto beans..
So that is going to wrap it up with this special food mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
