Hi, I’m Laura. Today, I’m gonna show you how to make mexican tomato, chicken and refried bean soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look 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 meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mexican tomato, chicken and refried bean soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare 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)
- Prepare 1 red pepper finally diced 150 g
- Prepare 1 red onion finally diced
- Make ready 1 lime
- Take 2 garlic cloves
- Make ready 1/2 cup coriander
- Prepare 50 g cottage cheese (optional) I used instead of sour cream
- Make ready 180 ml passata
- Take Salt
- Make ready 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 this up with this exceptional 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’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
