Hello, I’m Marie. Today, I will show you a way to prepare mexican tomato, chicken and refried bean soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mexican tomato, chicken and refried bean soup Recipe
Mexican tomato, chicken and refried bean soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I have loved my whole life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Get 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
- Take 1 red onion finally diced
- Get 1 lime
- Make ready 2 garlic cloves
- Prepare 1/2 cup coriander
- Make ready 50 g cottage cheese (optional) I used instead of sour cream
- Get 180 ml passata
- Make ready Salt
- Make ready 1 tbsp ground cumin
- Take 1 finally diced red chilli
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 cbled curd cheese and coriander. Enjoy
So that’s going to wrap it up with this distinctive dish mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
