Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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
Canned 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.
Step 3
Season
Tyson® 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)
.
Step 4
Pressure cook for 20 minutes. Give it a stir and cover it.
Step 5
For the sandwich: in a pan, melt
Butter (1/4 cup)
. 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)
.
Step 6
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.
Step 7
Garnish the soup with
Tortilla Strips (to taste)
, grated
Cheddar Cheese (to taste)
,
Sour Cream (to taste)
and
Scallions (to taste)
.
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