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Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. For mine, I’m gonna 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 current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Mexican tomato, chicken and refried bean soup is something that I have loved my whole life.
Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. Looking for Mexican bean side dish recipes? Add green chili salsa, jalapeno and cumin for the Refried beans are simple to make when cooked in a slow cooker.
To get started with this particular recipe, we have to prepare a few components. You can have mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you can achieve it.
What needs to be prepared of Mexican tomato, chicken and refried bean soup:
- Take 2 chicken breasts skin on
- Prepare 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
- Prepare 1 lime
- Get 2 garlic cloves
- Make ready 1/2 cup coriander
- Make ready 50 g cottage cheese (optional) I used instead of sour cream
- Make ready 180 ml passata
- Prepare Salt
- Take 1 tbsp ground cumin
- Make ready 1 finally diced red chilli
We've got a long winter ahead of us, so you know what that means — soup season! This Mexican chicken soup is savory, filling, and incredibly easy to whip up. It has comforting flavors that will warm your belly and just enough spice to keep things interesting. © Provided by Real Homes null. Homemade refried beans recipe with step-by-step instructions.
Guide 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
Easier to make than you might think. Plus, they are far superior in flavor and texture to canned refried beans. Start with your favorite bean variety, pinto, black, or bayo. How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions.
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