Chicken Tortilla Soup

Chop the White Onions (2) and Garlic (3 cloves) .

In a dry pan on medium-high heat, toast the Pasilla Chile Peppers (2) , flipping occasionally. Once fragrant, add Water (1 cup) to the pan. Bring water to a low boil. Cook until dried pasilla chilis are soft. Remove, drain, and cut-off tops.

In a blender, thoroughly blend chilis with Tomatoes (2 1/4 cups) until no chunks remain.

Heat some Oil (as needed) in a soup pot, then add onions and garlic. Cook until golden. Heat Chicken Stock (4 cups) in a separate pot, then add Chicken Breast (1) . Cover pot and cook on medium-low heat until cooked through, 20-25 minutes.

Add tomato mixture to onions, turn up heat, and let reduce by half. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Once chicken breast is done poaching, shred meat with a fork and knife. Add to the tomato mixture along with the Canned White Beans (2 cups) and chicken stock. Add Salt (to taste) , and mix well. Bring to a boil, and simmer 15 minutes.

To serve, add some Tortilla Chips (to taste) , Feta Cheese (to taste) , Avocado (1) , squeeze of a Lime (1) , and Fresh Cilantro (1 handful) .