Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. 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?
Mexican tomato, chicken and refried bean soup is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mexican tomato, chicken and refried bean soup is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Prepare 2 chicken breasts skin on
- Prepare Good quality chicken stock 450 ml (I ve done mine from scratch)
- Make ready 230 g Red kidney beans (or any other beans)
- Take 1 red pepper finally diced 150 g
- Prepare 1 red onion finally diced
- Make ready 1 lime
- Make ready 2 garlic cloves
- Get 1/2 cup coriander
- Make ready 50 g cottage cheese (optional) I used instead of sour cream
- Prepare 180 ml passata
- Get Salt
- Take 1 tbsp ground cumin
- Prepare 1 finally diced red chilli
Top with tortilla strips and dollops of sour. This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime. How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions.
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
This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans. Shredded chicken*, refried beans, Mexican rice, cheddar cheese, sautéed onions and peppers, shredded lettuce and pico de gallo. Spicy Orange Chipotle BBQ Pork Ribs & Chicken Breast. Topped with avocado tomato salsa and served with refried beans and choice of rice or French fries. View top rated Mexican tomato chicken soup recipes with ratings and reviews.
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