Recipe of Homemade Mexican tomato, chicken and refried bean soup

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Before you jump to Mexican tomato, chicken and refried bean soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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You may possibly prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, but that is certainly not true. Especially if you make sure the dishwasher is full previous to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can add to the amount of money you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all perform, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to mexican tomato, chicken and refried bean soup recipe. To cook mexican tomato, chicken and refried bean soup you need 13 ingredients and 7 steps. Here is how you achieve that.

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

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

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.

Serve with cheese, cilantro and tortilla chips if desired. Blitz in a food processor in batches, or use a hand blender to purée until smooth. Meanwhile, if tortilla strips are desired, place strips on a baking sheet. The soup is a cinch to make, using the meat from a rotisserie chicken and canned white beans as its base. A slew of vegetables gives it richness, while ground cumin, oregano and canned green chiles lend a Mexican slant.

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