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Half an Hour to Preparing Yummy Mexican tomato, chicken and refried bean soup

Hoping to eat Mexican tomato, chicken and refried bean soup a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with useful ways on producing a Mexican tomato, chicken and refried bean soup like a famous chef made.

Mexican tomato, chicken and refried bean soup

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 cook that.

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

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

After preparing the components, now you are good to prepare your tasty Mexican tomato, chicken and refried bean soup by following the instructions 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.

How to make Easy Refried Beans just like your favorite Mexican restaurant, but even better! Includes stovetop, slow cooker and canned beans instructions. Sauteed onions, bell peppers, tomatoes, and mushrooms served with refried beans, Mexican rice, lettuce, pico de gallo, and sour cream. This is an authentic Mexican Chicken tinga- Tinga de Pollo, a dish made with shredded chicken in a delicious Chipotle tomato sauce. Using a mixture of European and Mexican foods with a European cooking method, tinga became some of the most popular dish in Mexico.

Recipe : Mexican tomato, chicken and refried bean soup

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