Recipe: Appetizing Mexican tomato, chicken and refried bean soup

Mexican tomato, chicken and refried bean soup. Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup. Stir together undrained tomatoes, broth, beans and corn in medium saucepan. This recipe combines the ease of canned ingredients with the heartiness of chili.

While the soup simmers, cut the tortillas in half, stack them, and Drain the strips on paper towels. View top rated Mexican tomato chicken soup recipes with ratings and reviews. Chicken Soup With Guacamole, Chicken Soup with Vegetables and Mini Pasta Shells, King Ranch Chicken. You can have Mexican tomato, chicken and refried bean soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mexican tomato, chicken and refried bean soup

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

This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime. Refried beans, potatoes and a homemade Tomato Chipotle Salsa make it easy to please everyone with this Huevos Rancheros Skillet. Chipotles in adobo and roasted tomatoes give this Mexican Black Bean Soup incredible flavor. I like it best when the heat is subtle, but you can always amp it up.

Mexican tomato, chicken and refried bean soup step by step

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. You can do on 180 °C. I ve done mine under the grill in the oven on the bottom shelf checking every few min to not get to much smoke. Heat up pan. Dry chicken fillet with kitchen paper. Put chicken fillet skin down. Season other side. Sear for 1 min until golden brown then turn. Sear for another min. Then put it into the oven. It should take about 15 - 18 min. Take it out and rest for few min.
6. Heat up beans and broth. Slice up with sharp knife chicken breast. Skin should be crispy. Place beans in the middle of the bowl. Pour broth over. Then set chicken breast over. I finished mine with crumbled curd cheese and coriander. Enjoy.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions. Basic Tomato Sauce, The ingredients are tomato, onion, and garlic. Recado is used every single day in Mexican households to prepare rice, stews, soups Gallery image with caption: Refried Beans Recipe