Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mexican tomato, chicken and refried bean soup is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Mexican tomato, chicken and refried bean soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

We Have Almost Everything on eBay. Home Recipes Mexican tomato, chicken and (refried) bean soup. 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.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Mexican tomato, chicken and refried bean soup:

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

When beans have softened, add Swanson® Chicken Broth and salsa. In a large saucepan, combine everything up to the cumin. Serve with cheese, cilantro and tortilla chips if desired. In a large stockpot or Dutch oven.

Instructions 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

Serve with cheese, cilantro and tortilla chips if desired. In a large stockpot or Dutch oven. Mexican tomato, chicken and refried bean soup. Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup. Season tomato mixture with salt and remove from heat.

So that is going to wrap this up for this exceptional food mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!