Mexican Tomato, Chicken And Refried Bean Soup

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Mexican tomato, chicken and refried bean soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mexican tomato, chicken and refried bean soup is one of the most favored of recent trending meals in the world. It is easy, it is 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 entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Mexican tomato, chicken and refried bean soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican tomato, chicken and refried bean soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican tomato, chicken and refried bean soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin 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.

This is my take on this flavoursome soup. I kept flavors the same but I refried beans and I used as a base to be able to set chicken breast on it. Adding chicken fillet I ve made this soup a nutritious main course. Enjoy

Ingredients and spices that need to be Prepare to make Mexican tomato, chicken and refried bean soup:

1. 2 chicken breasts skin on
2. Good quality chicken stock 450 ml (I ve done mine from scratch)
3. 230 g Red kidney beans (or any other beans)
4. 1 red pepper finally diced 150 g
5. 1 red onion finally diced
6. 1 lime
7. 2 garlic cloves
8. 1/2 cup coriander
9. 50 g cottage cheese (optional) I used instead of sour cream
10. 180 ml passata
11. Salt
12. 1 tbsp ground cumin
13. 1 finally diced red chilli

Instructions to make to make Mexican tomato, chicken and refried bean soup

1. Get all the ingredients ready. Wash and prep veg.
2. Make refried beans. Can be bought in ready. Start with sweating onions and garlic
3. 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
4. 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
5. 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.
6. 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.
7. 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

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