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Looking for Mexican chicken soup recipes? I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Enjoy the chunkiness of chipotle chicken and black beans combined with the smooth sweet soup, plus a kick of chilli, from BBC Good Food.

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Composition - Mexican tomato, chicken and refried bean soup:

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

Charring the tomatoes creates a wonderfully smoky, flavor to this zesty Mexican Tomato Soup. This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans. This is an authentic Mexican Chicken tinga- Tinga de Pollo, a dish made with shredded chicken in a delicious Chipotle tomato sauce. Using a mixture of European and Mexican foods with a European cooking method, tinga became some of the most popular dish in Mexico.

Mexican tomato, chicken and refried bean soup making:

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 tortilla soup recipe combines spicy tomatoes, refried beans, corn and chicken with chicken broth for a quickly prepared soup. Stir together undrained tomatoes, broth, beans and corn in medium saucepan. Bean Soup with a creamy tomato broth This is a bean soup with a thick, creamy tomato broth that's soothing Thanks Nagi your recipes have been an iso super success at our place loved the soda bread, cauliflower soup, tomato bean soup and your chicken gyros has been elevated to legend. Charro Beans Soup, this traditional Mexican recipe uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients. In Mexico, a Carne Asada party just takes a couple of phone calls from relatives, friends or "compadres" to organize a plan to see who will bring in the steaks.

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