Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican tomato, chicken and refried bean soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. Looking for Mexican chicken soup recipes? I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. While the soup simmers, cut the tortillas in half, stack them, and Drain the strips on paper towels.
Mexican tomato, chicken and refried bean soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Mexican tomato, chicken and refried bean soup is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Prepare 2 chicken breasts skin on
- Take Good quality chicken stock 450 ml (I ve done mine from scratch)
- Make ready 230 g Red kidney beans (or any other beans)
- Make ready 1 red pepper finally diced 150 g
- Make ready 1 red onion finally diced
- Make ready 1 lime
- Take 2 garlic cloves
- Get 1/2 cup coriander
- Get 50 g cottage cheese (optional) I used instead of sour cream
- Prepare 180 ml passata
- Make ready Salt
- Make ready 1 tbsp ground cumin
- Take 1 finally diced red chilli
Stir together undrained tomatoes, broth, beans and corn in medium saucepan. This soup combines chicken tomato broth and textures of tortilla strips; garnished with shredded chicken, grilled corn,avocado, queso fresco, green Served with refried beans and Mexican rice. Marinated arrachera steak sautéed with onions and bell peppers. It's amazing how the refried beans thicken the soup and give it more body than the broth alone.
Steps 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
Marinated arrachera steak sautéed with onions and bell peppers. It's amazing how the refried beans thicken the soup and give it more body than the broth alone. You could also replace the spicy diced tomatoes with an additional can of regular tomatoes if you don't like so much heat. Another way to reduce the heat would be to add an additional can of chicken broth. This is an authentic Mexican Chicken tinga- Tinga de Pollo, a dish made with shredded chicken in a delicious Chipotle tomato sauce.
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