How to Cook Yummy Mexican tomato, chicken and refried bean soup

Mexican tomato, chicken and refried bean soup. You'll love the way my recipe combines the ease of canned ingredients with the heartiness of chili. It's a perfect filler-upper on cold afternoons and a great last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild. —Darlene Brenden, Salem, Oregon.

Serve hot topped with avocado, shredded cheese and crushed tortilla Instead of using the tomatoes, I add a jar of white corn and black bean salsa. Chicken tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup. Stir together undrained tomatoes, broth, beans and corn in medium saucepan. You can have Mexican tomato, chicken and refried bean soup using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mexican tomato, chicken and refried bean soup

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

If your family enjoys Mexican food, check out this zesty soup, loaded with veggies and shredded chicken, and topped with crispy tortilla strips. In a large pan, bring the tomatoes, onion and garlic to a boil. Stir in the refried beans, broth and cilantro or parsley. soup hispanic beans mexican winter contains-white-meat nut-free gluten-free red-meat-free shellfish-free contains-dairy Edit Tags. Refried Bean Enchiladas [Vegan, Gluten-Free]One Green.

Mexican tomato, chicken and refried bean soup step by step

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. 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.
6. 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.

This Mexican Black Bean Soup has incredible flavor despite letting the beans do most of the work. While the soup simmers, cut the tortillas in half, stack them, and Drain the strips on paper towels. Top with tortilla strips and dollops of sour. Homemade refried beans recipe with step-by-step instructions. Easier to make than you might think.

Berbagi :