Mexican tomato, chicken and refried bean soup

Name: Mexican tomato, chicken and refried bean soup
Yield: 2 servings
Cuisine: British
Ingredients: 2 chicken breasts skin on; Good quality chicken stock 450 ml (I ve done mine from scratch); 230 g Red kidney beans (or any other beans); 1 red pepper finally diced 150 g; 1 red onion finally diced; 1 lime; 2 garlic cloves; 1/2 cup coriander; 50 g cottage cheese (optional) I used instead of sour cream; 180 ml passata; Salt; 1 tbsp ground cumin; 1 finally diced red chilli

Fittest Chef @fittestchef

Belfast

This is my take on this flavoursome soup. I kept flavors the same but I refried beans and I used as a base to be able to set chicken breast on it. Adding chicken fillet I ve made this soup a nutritious main course. Enjoy

Fittest Chef @fittestchef

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Ingredients

2 servings

2chicken breasts skin on
Good quality chicken stock 450 ml (I ve done mine from scratch)
230 gRed kidney beans (or any other beans)
1red pepper finally diced 150 g
1red onion finally diced
1lime
2garlic cloves
1/2 cupcoriander
50 gcottage cheese (optional) I used instead of sour cream
180 mlpassata
Salt
1 tbspground cumin
1finally diced red chilli

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Steps

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