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Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mexican tomato, chicken and refried bean soup. It is one of my favorites. For mine, I am going to 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 popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I have loved my whole life.

To get started with this recipe, we have to first 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 it.

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

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

So that’s going to wrap this up for this special food mexican tomato, chicken and refried bean soup recipe. Thanks so much for reading. I am confident you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!