Chicken Tortilla Soup

Preheat the oven to 425 degrees F (220 degrees C).

In a pressure cooker, put Olive Oil (as needed), Onion (1), and Bell Peppers (1 1/2 cups). Let them cook for two minutes, then add Chicken Broth (6 cups). Add GOYA® Black Beans (2 cups), Fresh Cilantro (1/2 cup), Tomato Paste (3 Tbsp), Corn (to taste), and Canned Diced Tomatoes (1 3/4 cups). Season with salt, pepper, Chili Powder (2 Tbsp), and Roasted Cumin Powder (2 Tbsp). Mix together.

Season Chicken Breast (1) with Kosher Salt (1 1/2 Tbsp) and Ground Black Pepper (to taste) on both sides. Cook the chicken in the oven for 20 minutes or till golden-brown. Remove the bone and cut it into pieces. Add the pieces to the soup. Add in a few drops of Tabasco (to taste).

Pressure cook for 20 minutes. Give it a stir and cover it.

For the sandwich: in a pan, melt Butter (4 Tbsp). Add smashed and cut Garlic (3 cloves). Cook on medium low heat while stirring, then put it on low heat and cook for two minutes, before pouring it into a bowl. Add Dried Parsley (1 Tbsp).

Brush the butter over one side of the Sandwich Bread (to taste). Put the breads in the pan and cook on medium heat. Place Cheese (to taste), Tomatoes (to taste) and Fresh Basil (to taste) on top of the breads. Lay some more cheese on top. Spread more butter on the top of more bread, and place them on top. Flip the sandwiches every minute and brown them for four total minutes or until the cheese has melted.

Garnish the soup with Tortilla Strips (to taste), grated Cheddar Cheese (to taste), Sour Cream (to taste) and Scallions (to taste).