Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mexican tomato, chicken and refried bean soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
In a large saucepan, bring the tomatoes, onion and garlic to a boil. Meanwhile, if tortilla strips are desired, place strips on a baking sheet. In a large saucepan, combine the first eight ingredients.
Mexican tomato, chicken and refried bean soup is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mexican tomato, chicken and refried bean soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Prepare 2 chicken breasts skin on
- Make ready 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
- Get 1 lime
- Prepare 2 garlic cloves
- Take 1/2 cup coriander
- Prepare 50 g cottage cheese (optional) I used instead of sour cream
- Get 180 ml passata
- Prepare Salt
- Prepare 1 tbsp ground cumin
- Make ready 1 finally diced red chilli
Garnish individual servings with crushed tortilla chips. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock. Add chicken and heat til soup and chicken are hot. Learn how to cook pinto beans with this Mexican Pinto Beans From Scratch Recipe.
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 crumbled curd cheese and coriander. Enjoy
This recipe uses dried pinto beans, green chilies, jalapeno, onion, garlic, bay leaves and cilantro all simmered slowly on the stovetop. These pinto beans turn out tender and delicious every time. Mexican Pinto Beans make a perfect side dish to grilled chicken, fish or your favorite Mexican or TexMex dish. Brown hamburger meat, drain and. chicken soup and refried beans; heat. Pinto bean soup with bacon and hot dog slices..
So that’s going to wrap this up with this special food mexican tomato, chicken and refried bean soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!
