Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mexican tomato, chicken and refried bean soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Mexican tomato, chicken and refried bean soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Take 2 chicken breasts skin on
- Get Good quality chicken stock 450 ml (I ve done mine from scratch)
- Prepare 230 g Red kidney beans (or any other beans)
- Make ready 1 red pepper finally diced 150 g
- Get 1 red onion finally diced
- Get 1 lime
- Get 2 garlic cloves
- Make ready 1/2 cup coriander
- Prepare 50 g cottage cheese (optional) I used instead of sour cream
- Prepare 180 ml passata
- Prepare Salt
- Get 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.
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 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’s going to wrap this up for this exceptional food mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
