Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Chop the
White Onions (2)
and
Garlic (3 cloves)
.
Step 2
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.
Step 3
In a blender, thoroughly blend chilis with
Tomatoes (2 1/4 cups)
until no chunks remain.
Step 4
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
Tyson® Chicken Breast (1)
. Cover pot and cook on medium-low heat until cooked through, 20-25 minutes.
Step 5
Add tomato mixture to onions, turn up heat, and let reduce by half. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
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.
Step 7
To serve, add some
Tortilla Chips (to taste)
,
Feta Cheese (to taste)
,
Avocado (1)
, squeeze of a
Lime (1)
, and
Fresh Cilantro (1 handful)
.
Rate & Review
{{id}}