Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mexican tomato, chicken and refried bean soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Set aside Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. In a large saucepan, combine everything up to the cumin.

Mexican tomato, chicken and refried bean soup is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mexican tomato, chicken and refried bean soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular 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 cook it.

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

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

Combine all ingredients in the slow cooker except the fat free refried beans. This soup only takes a few minutes to make. Start by removing the skin from a rotisserie chicken. In a large stockpot or Dutch oven, combine the chicken, refried beans, taco seasoning, Rotel tomatoes, corn, black beans, and chicken broth.

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

Bring the soup to a boil and simmer for a few minutes before serving. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips. In a large saucepan, bring the tomatoes, onion and garlic to a boil. Meanwhile, if tortilla strips are desired, place strips on a baking sheet.

So that is going to wrap it up for this exceptional food mexican tomato, chicken and refried bean soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!