Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mexican tomato, chicken and refried bean soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something that I have loved my entire life.
Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli, from BBC Good Food. Looking for Mexican chicken soup recipes? I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans.
To begin with this recipe, we must prepare a few ingredients. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Make ready 2 chicken breasts skin on
- Get Good quality chicken stock 450 ml (I ve done mine from scratch)
- Take 230 g Red kidney beans (or any other beans)
- Get 1 red pepper finally diced 150 g
- Take 1 red onion finally diced
- Get 1 lime
- Get 2 garlic cloves
- Prepare 1/2 cup coriander
- Get 50 g cottage cheese (optional) I used instead of sour cream
- Make ready 180 ml passata
- Make ready Salt
- Prepare 1 tbsp ground cumin
- Take 1 finally diced red chilli
Homemade refried beans recipe with step-by-step instructions. Easier to make than you might think. Plus, they are far superior in flavor and texture to canned refried beans. Start with your favorite bean variety, pinto, black, or bayo.
Instructions 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 to 180 °C or cook it under the grill in the oven on the bottom shelf checking every few min. Heat up the frying pan.
- Dry the chicken fillet with kitchen roll. Place the chicken fillet on the pan skin down. Season the other side of the breast. Sear it for 1 min until golden brown then turn over. Sear it for another min. Then place it into the oven. It should take about 15 - 18 min. Take it out and rest it for few minutes.
- Heat up beans and broth. Slice up the chicken breast. Skin should be crispy. Place the beans in the middle of the bowl. Pour broth over and then set the chicken breast over. I finished mine with crumbled curd cheese and coriander. Enjoy
DIRECTIONS Combine chicken, refried beans and salsa. Bring to a boil over high heat. How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions. This simple refried beans recipe requires little more than pinto beans and chorizo.
So that is going to wrap it up for this special food mexican tomato, chicken and refried bean soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
