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Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders Great recipe for 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. Adding chicken fillet I ve made this soup a nutritious main course.

Mexican tomato, chicken and refried bean soup is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Mexican tomato, chicken and refried bean soup is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

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

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. Here is how you cook it. Mexican tomato, chicken and refried bean soup.

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

Here is how you cook it. Mexican tomato, chicken and refried bean soup. 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.

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