Hello, I’m Kate. Today, I will show you a way to make mexican tomato, chicken and refried bean soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will 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 well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- 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)
- Make ready 1 red pepper finally diced 150 g
- Take 1 red onion finally diced
- Make ready 1 lime
- Get 2 garlic cloves
- Take 1/2 cup coriander
- Get 50 g cottage cheese (optional) I used instead of sour cream
- Take 180 ml passata
- Get Salt
- Get 1 tbsp ground cumin
- Make ready 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 for this distinctive dish mexican tomato, chicken and refried bean soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
