Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mexican tomato, chicken and refried bean soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken taco soup with fat free refried beans has all of the mexican flavors you love combined with a creamy base created from the refried beans. We make this soup all the time. It is a family favorite that is repeated often.
Mexican tomato, chicken and refried bean soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Get 2 chicken breasts skin on
- Make ready Good quality chicken stock 450 ml (I ve done mine from scratch)
- Make ready 230 g Red kidney beans (or any other beans)
- Take 1 red pepper finally diced 150 g
- Prepare 1 red onion finally diced
- Prepare 1 lime
- Take 2 garlic cloves
- Make ready 1/2 cup coriander
- Prepare 50 g cottage cheese (optional) I used instead of sour cream
- Get 180 ml passata
- Prepare Salt
- Take 1 tbsp ground cumin
- Prepare 1 finally diced red chilli
Loaded with high-quality ingredients like premium chicken, corn, beans, chili peppers and tortilla chips, let your taste buds transport to the comforts of the southwest with each delicious spoonful. We make these Instant Pot Refried Beans regularly, and use them in everything from nachos to burritos, to quesadillas, etc. They freeze well, and my kids love them. One of my favorite fall/winter recipes is this gluten-free chicken noodle soup from My Gluten-Free Kitchen.
Instructions 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. 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
- 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
Mexican Black Bean Soup recipe tips: Directions. In a large saucepan, combine the first eight ingredients. Brown hamburger meat, drain and. chicken soup and refried beans; heat. This recipe uses dried pinto beans, green chilies, jalapeno, onion, garlic, bay leaves and cilantro all simmered slowly on the stovetop. These pinto beans turn out tender and delicious every time.
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