Easiest Way to Prepare Delicious Mexican tomato, chicken and refried bean soup

Mexican tomato, chicken and refried bean soup. This hearty soup with bacon, refried beans, salsa, chili powder, and chicken broth is a warming winter meal or a side for other Mexican dishes. In a large saucepan, combine the first eight ingredients. 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.

Serve with some cornbread for an easy weeknight meal that the whole family will enjoy! Then it is time to add the kidney beans, the corn, and the shredded chicken. If you like it spicy you can add some finely chopped jalapeno pepper as well. You can have Mexican tomato, chicken and refried bean soup using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mexican tomato, chicken and refried bean soup

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

Decorate with some finely chopped parsley and your chicken soup is ready to serve. If you make this Mexican soup recipe you can serve it with a lot of great side. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips.

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 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.

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. This clean eating refried bean soup is perfect for a last minute meal! This is one of those quick and easy soups that comes together in minutes, fills you up and is loaded with flavor. You can make this in a pot or a slow cooker, and it's sure to please the whole family.