Recipe of Quick Mexican tomato, chicken and refried bean soup

Mexican tomato, chicken and refried bean soup. Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli, from BBC Good Food. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it.

It starts with dry pinto beans, onion, and chicken broth. My family really enjoyed this soup very hearty. I added some rotisserie chicken to it and it was quite tasty.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, mexican tomato, chicken and refried bean soup. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Mexican tomato, chicken and refried bean soup is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Mexican tomato, chicken and refried bean soup is something which I have loved my entire life. They are nice and they look wonderful.

Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli, from BBC Good Food. Pull the meat from the chicken bones, tear into chunks and mix with the beans, lime zest and chipotle paste. Add this chicken mix to the pan but reserve one-third of it.

To begin with this recipe, we have to prepare a few components. You can cook mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mexican tomato, chicken and refried bean soup:

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

After making refried beans with the Peruano beans, I knew that I wanted to create a bean soup with them. The bean puree can be made a day or two ahead Like many Mexican recipes, this soup has a cooked tomato and chile blend that is pureed before getting cooked in oil. This is a very typical way of. Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup.

Steps to make Mexican tomato, chicken and refried bean soup:

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.

Chicken- the traditional Mexican recipe uses chicken breast, but thighs are great to use as well. Slice the bread in half horizontally, spread refried beans on each side, add chicken tinga, a thick slice of cheese, avocado and tomatoes slices, pickled jalapenos, etc. 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. This will warm you up on a cold day!

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