Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mexican tomato, chicken and refried bean soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mexican tomato, chicken and refried bean soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Mexican tomato, chicken and refried bean soup is something that I have loved my whole life. They’re fine and they look wonderful.
Serving Tips for Chicken Taco Soup With Fat Free Refried Beans There are lots of toppings that taste great on top of a hot bowl of taco soup. With just a small amount of tweaking, you can make those toppings work and stay in a Trim Healthy Mama E setting or just add a few points if you are following Weight Watchers. In a large saucepan, bring the tomatoes, onion and garlic to a boil.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mexican tomato, chicken and refried bean soup:
- Make ready 2 chicken breasts skin on
- Take Good quality chicken stock 450 ml (I ve done mine from scratch)
- Get 230 g Red kidney beans (or any other beans)
- Get 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
- Take 50 g cottage cheese (optional) I used instead of sour cream
- Make ready 180 ml passata
- Prepare Salt
- Make ready 1 tbsp ground cumin
- Prepare 1 finally diced red chilli
Torta Cubana Mexican sub with ham, chorizo, egg and hot dog filling. Lettuce, refried beans, tomato, mayo, onion, avocado. Learn how to cook pinto beans with this Mexican Pinto Beans From Scratch Recipe. This recipe uses dried pinto beans, green chilies, jalapeno, onion, garlic, bay leaves and cilantro all simmered slowly on the stovetop.
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. 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
These pinto beans turn out tender and delicious every time. Mexican Pinto Beans make a perfect side dish to grilled chicken, fish or your favorite Mexican or TexMex dish. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
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