Fast Guide to Homemade Extraordinary Mexican tomato, chicken and refried bean soup

Hoping to dine Mexican tomato, chicken and refried bean soup a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with helpful procedures on producing a Mexican tomato, chicken and refried bean soup like a famous chef made.

We hope you got benefit from reading it, now let's go back to mexican tomato, chicken and refried bean soup recipe. To make mexican tomato, chicken and refried bean soup you need 13 ingredients and 7 steps. Here is how you achieve it.

To prepare an unforgettable Mexican tomato, chicken and refried bean soup, here are the components required:

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

After preparing the components, now you are good to cook your 5-star Mexican tomato, chicken and refried bean soup by following the procedures on this section:

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. Blitz in a food processor in batches, or use a hand blender to purée until smooth. Blitz in a food processor in batches, or use a hand blender to purée until smooth. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa.

Recipe : Mexican tomato, chicken and refried bean soup

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step by step to make Mexican tomato, chicken and refried bean soup

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