Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a large saucepan, combine the first eight ingredients. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa.
Mexican tomato, chicken and refried bean soup is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mexican tomato, chicken and refried bean soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 2 chicken breasts skin on
- Make ready Good quality chicken stock 450 ml (I ve done mine from scratch)
- Take 230 g Red kidney beans (or any other beans)
- Get 1 red pepper finally diced 150 g
- Prepare 1 red onion finally diced
- Take 1 lime
- Make ready 2 garlic cloves
- Make ready 1/2 cup coriander
- Take 50 g cottage cheese (optional) I used instead of sour cream
- Take 180 ml passata
- Prepare Salt
- Get 1 tbsp ground cumin
- Take 1 finally diced red chilli
Bring the soup to a boil and simmer for a few minutes before serving. The soup is a cinch to make, using the meat from a rotisserie chicken and canned white beans as its base. A slew of vegetables gives it richness, while ground cumin, oregano and canned green chiles lend a Mexican slant. I serve it with an array of fixings, including shredded cheese, sour cream, avocado wedges, hot sauce and scallions.
Instructions 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
Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Pour beans into the blender; process until smooth.
So that’s going to wrap it up for this special food mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
