Chicken tortilla soup chili. Directions. Heat oil in a large soup pot over medium heat. Add chicken and onion then sprinkle in taco seasoning, paprika, and salt. Stir well then cook until chicken is cooked through and onions are tender, about 10 minutes. Add cumin, chili powder, and cayenne pepper, then saute for one more minute.

Crockpot. 1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde. 2. Cover and cook on low for 6-7 hours or high for 4-5 hours. 3. Shred the chicken using two forks.

Instructions. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles ...Jul 30, 2022 · Steps: Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturers instructions set timer for 30 minutes.

Step 2. Add diced or shredded chicken and everything else (except the toppings) to the pot and bring the soup to a boil. Reduce heat to low and simmer for 10 - 15 minutes. The flavors will ...May 5, 2023 · Step 1 – Boil the spices in water. Pour the 14 cups of water into the large boiler. Add three-quarters of an onion, half of the garlic, a handful of cilantro, two bay leaves, one teaspoon of whole pepper, and five teaspoons of chicken bouillon. Bring to a …Sweat the onion. Heat the oil in a 5.5-quart or larger Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Add the spices. Add the garlic, chili powder, salt, and pepper, and cook until fragrant, about 1 minute.Heat some olive oil in a large pot. Add your onions and garlic. Simmer for a few minutes until onions have softened a bit. Stir in your paprika, chili powder, and cumin. Also season with salt and pepper. Let this cook for another 30 seconds or so. Add your chicken stock and fire roasted tomatoes. Bring this to a boil.Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt. Partially cover and soften 7 to 8 minutes. Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a simmer. Puree in a high-powered blender or with an ...Step 1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.Directions. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro.Aug 12, 2020 · In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro. Pour in the blended vegetables. Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now. Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).Preheat oven to 350˚F. Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles. Spread the mixture in a casserole dish and top with cheddar cheese. Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.

Here's the short answer. The best dishes to serve with chicken tortilla soup are corn muffins, quesadillas, Mexican quinoa salad, and avocado fries. For healthier options, try cucumber jicama slaw or pineapple mango salsa. For more fun and tasty choices, give taquitos, chiles relleno, polenta fries, or fish tacos a try.Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later. Heat the olive oil in a large soup pot over medium-low heat.Mar 16, 2023 · Directions. Gather all ingredients. Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chilies into a large saucepan or stockpot over medium heat. Simmer, stirring occasionally, until chicken is heated through, about 15 minutes. Serve hot, topped with tortilla chips and grated cheese.

Add the chicken and seasoning. Place the chicken in the bottom of the slow cooker and cover with taco seasoning. Add remaining ingredients. Cover the chicken with chiles, beans, corn, and tomatoes. Pour in the chicken broth. Cook on high for 3 to 4 hours. Shred chicken. Remove the chicken from the soup.

Instructions. Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray. Use a sharp knife and cut the tortillas into thin ½-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.

Add the chicken, salsa verde, canned chiles, and 4 cups of broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through. 2. Melt the cream cheese in the microwave for 10-15 seconds. 3. Pull the chicken out and shred using two forks.While the soup is cooking make the crispy tortilla strips. Preheat the oven to 375°F. Cut the corn tortillas into thin strips. Spray the strips with a generous amount of non-stick cooking spray and toss. Spread the strips out in an even layer on a sheet pan lined with parchment paper.Chicken Tortilla soup. 1 14oz can peeled tomatoes, juices reserved 3 tbs veg oil 1 skinless boneless chicken breast, halved 1 med onion chopped 3 garlic cloves minced 2 tsp chili powder or more, or much more. 2 tsp ground cumin 6 cups chicken stock 1 tbs tomato paste 1 4oz can of green chiles 1 tbs minced jalapenosInstructions. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile (s), and discard.

1 Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. 2 Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. 3 Serve with desired toppings.Add everything but the sour cream, cheese, lime juice and bell peppers to the Instant Pot in order. Cook on high pressure for 5 minutes. Prepare your toppings. Do a quick release of the pressure. Shred the chicken then add back to the pot. Stir in the sour cream, cheese, lime juice and bell peppers.To meal prep this meal and freeze: Add all ingredients, except the broth and cilantro to a freezer friendly ziplock bag. Freeze for up to 3 months. When ready to make, add it to the crockpot straight from the freezer and don't forget to add the chicken broth! Cook as directed!Crock Pot chicken tortilla soup is loaded with flavor! ... 1 teaspoon chili powder 1 teaspoon Himalayan salt 1/4 teaspoon black pepper; Tortilla Strips: Organic corn tortillas Olive oil cooking spray Himalayan salt; Optional toppings: Avocado, cheese, lime, Greek yogurt, cilantro;Nov 11, 2022 ... 1 Onion, chopped · 3 T Garlic, minced · 2 T Olive Oil · 4+ C Chicken Broth · 1 Can Fire Roasted Tomatoes · 2 Chicken Breasts &mi...Nov 22, 2023 · Melt the butter in a large saucepan or Dutch oven over medium-high heat. Cook the onion for 3 to 4 minutes or until translucent. Mix in the garlic, green chiles, chicken, and cumin. Cook and stir for 1 minute or until well combined. Pour the cream of chicken soup and half-and-half into the pot.Jan 10, 2011 · Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Step. 3 Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix.Instructions. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more.1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper. 2. Cover and cook on low for 6-7 hours or high for 4-5 hours. 3. Shred the chicken using two forks.Oct 9, 2018 · Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later. Heat the olive oil in a large soup pot over medium-low heat.Add the chopped onions and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the tomatoes, chicken broth, shredded chicken, cilantro, and spices. Stir to combine. Simmer over medium heat for 10 minutes. Meanwhile, mix the tortilla ingredients in a food processor until a dough forms.Nov 12, 2015 · Instructions. In a slow cooker, add all of your ingredients and gently stir to combine. Set on high and cook for 4-6 hours. Taste for salt and pepper and adjust (to me, this depends on your taste as well as the amount of salt in your chicken broth). Serve your soup in a bowl with all or some of your favorite toppings.Oct 13, 2021 · Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside. Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple,...Apr 24, 2024 · Instructions. Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper. Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.Nov 22, 2019 · Bake in preheated oven for 10 – 15 minutes, until golden brown and crispy. Heat 2 tablespoons of olive oil in the same pot you cooked the chicken in. Add onions and jalapenos and saute until starting to soften, about 5 minutes. Add in garlic and saute another minute. Add in remaining ingredients and the chicken.Jan 11, 2023 · Preheat a pan with ¼ cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crispy. Remove from the pan and allow them to drain on a paper towel. Once the soup simmers, remove the chicken from the pot and shred it using two forks.Add the shredded chicken and simmer for another 10 minutes. Add salt and pepper to taste. In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 45 seconds. Transfer the strips to paper towels to drain.

Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes. Remove the chicken to a bowl and shred it with 2 forks.Instructions. In a large 6 quart dutch oven over medium heat cook and stir the onion in the olive oil for 2-3 minutes, until it is soft. Add in the garlic and cook and stir for 30 seconds. Place the chicken on top of the onion and garlic and season with the cumin, chili powder, sea salt and black pepper.Nov 22, 2023 · Melt the butter in a large saucepan or Dutch oven over medium-high heat. Cook the onion for 3 to 4 minutes or until translucent. Mix in the garlic, green chiles, chicken, and cumin. Cook and stir for 1 minute or until well combined. Pour the cream of chicken soup and half-and-half into the pot.To make homemade tortilla chips, slice 3 flour or corn tortillas into strips. In a heavy bottomed pot or pan, heat about 1/2 an inch of oil over medium-high heat. Once hot, toss in your tortilla strips and allow to fry for about 3 minutes on each side. Tags: chicken chili chicken tortilla soup chili red chili soup.Toast the guajillo pepper over a flame or a dry skillet for a few seconds. (Substitute an ancho chile or 1 teaspoon of chile powder.) Combine tomato, onion, garlic, spices, chile in a blender with a little water - maybe 1/2 cup - to make a smooth paste.Add chicken broth. Step 2 - In a medium bowl, whisk together masa harina and 2 cups water until well blended. Step 3 - Add masa mixture to the pot. Step 4 - Add enchilada sauce, salt, onion, powder, chili powder and cumin. Step 5 - Bring to a Boil. Step 6 - Add cubed chicken, monterey jack cheese, and cheddar cheese, reduce heat and ...Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup. Bring soup to a boil over medium-high heat ...Rinse and drain the beans and corn and set aside one can of navy beans. Add the other can of navy beans, black beans, and corn to the pot. Finally, stir in the shredded chicken. Bring the soup to a boil over medium heat. Lower the heat and let everything simmer together for about 30 minutes.

Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds. Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.Add the onion and cook, stirring, until softened, about 3 minutes. Turn off Instant Pot. Stir in the minced garlic. Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well, scraping up any bits stuck to the bottom of the pot.Oct 29, 2017 · Instructions. Mix together salsa, garlic, green chilis, chili powder, salt, liquid smoke, cumin, paprika, and crushed tomatoes. Add chicken, diced onions, and diced bell peppers to the bowl of the instant pot and pour salsa/spice mixture over the top (Or if you don’t want to dirty that second bowl just pour everything one by one right in ...Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot ...Instructions. Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper. Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.FOR THE CHICKEN TORTILLA SOUP. Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften. Add the garlic, chili powder, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom. Add chicken, tomatoes, corn, chicken broth, and black beans.Oct 25, 2022 · Step Three: Add the diced tomatoes and the chicken breasts. Step Four: Add all the seasonings and spices, plus the chicken broth. Cook on high pressure for 12 minutes. Step Five: Once the time as passed, do a quick release. Remove the chicken and shred. Step Six: Use a soup ladle and dish out the rest of the soup.Bake for 10 minutes at 325. Stovetop Method: Shallow fry the sliced corn tortillas in heated oil until crispy. Prepare the Soup Broth Base: Take orange or red bell pepper, onion, guajillo, and ancho peppers and char them in a pan; cast iron works best. This process will develop a great depth of flavor.Sep 4, 2020 · Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil. Let the mixture boil for 5 minutes, then stir in fresh cilantro and boil another minute.Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise. In a large Dutch oven or heavy-duty soup pot, heat oil over medium heat. Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder, brown sugar, paprika. Sauté for 8-10 minutes or until onions are translucent and tender.Roast in the oven for 25 minutes, until the chicken is cooked through and the juices run clear. Allow to cool for 15 minutes, then dice. For the soup: In a 5-quart Dutch oven, heat olive oil over medium-high heat. Add red onion and garlic; stir to coat. Cook for 5 minutes or until the onions are tender. Add the salt, pepper, bell pepper, green ...Instructions. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile (s), and discard.Pour one cup of chicken broth into a blender container. Add 1/2 cup corn flour or masa harina and blend thoroughly. Pour all broth, including broth and corn flour mixture, into the stock pot with vegetables. Stir with a spatula or spoon. Simmer over medium-low heat for 30-40 minutes, or until vegetables are tender.Instructions. Cook onions and peppers in 1 tbsp coconut oil until translucent. Add garlic and cook for 1 minute. Add green chiles, zucchini, tomatoes, corn, cumin, paprika, 1/2 tsp pepper and sugar. Cook for 3 minutes. Add chicken stock and water and bring to a boil over medium heat.Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth. Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup. Pour the mixture back in the pot and turn it to medium heat.May 4, 2023 · Cook until onion starts to become translucent. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips and cilantro.Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more. Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock. Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.Feb 9, 2023 · Here’s the short answer. The best dishes to serve with chicken tortilla soup are corn muffins, quesadillas, Mexican quinoa salad, and avocado fries. For healthier options, try cucumber jicama slaw or pineapple mango salsa. For more fun and tasty choices, give taquitos, chiles relleno, polenta fries, or fish tacos a try.

Apr 24, 2024 · Instructions. Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper. Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.

How To Make Chicken Tortilla Soup In The Crock Pot. Prepare the chicken: Trim any excess fat off of the chicken breasts. Pat dry with a paper towel, then add them to the bottom of a 6-quart slow cooker. Assemble the soup: Prepare the rest of the ingredients, then add them on top of the chicken. Cover and cook: Add the lid to the top and set the ...

Jan 22, 2024 · Sauté for an additional 2 minutes. Season. Sprinkle in the cumin, chili powder, garlic powder, and cayenne. Stir well to coat the chicken and vegetables with the spices. Stir in rest of ingredients. Pour in the canned chili beans, drained pinto beans, and diced tomatoes (including the juice). Stir to combine.Heat on high, covered, for 2-3 hours, or on low for 4-5 hours. Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat. Using a pizza cutter, cut each tortilla into 1/2 inch strips. Cook the strips in batches, about 2-4 minutes or until browned.Cook and stir often until lightly browned and softened, Approx 5 minutes. Add corn, tomatoes with mild green chili peppers, chili seasoning, and broth. Stir to mix. Increase heat to high and bring to a boil. Add the cilantro and chicken. Reduce heat to simmer approx 2 minutes or until heated through.Are you craving a warm and comforting bowl of chicken soup? Look no further. Making your own homemade chicken soup is not only delicious but also incredibly easy. With just a few s...2. yellow corn tortillas. 3 Tbsp.. olive oil, divided. 1/4 tsp.. ancho or chipotle chile powder, divided. 1. large onion, finely chopped. Kosher salt. 3. cloves garlic, finely choppedMar 24, 2019 ... What's Needed for Homemade Chicken Tortilla Soup? · Olive oil · Carrot · Onion · Celery · Bell pepper · Garlic powder...Add 1/2 of the chickpeas (so a 1/4 of the can). Next, add the corn, black beans, and the rotel and stir until well combined. Add the salsa verde and the vegetable broth. Then, stir again until well combined. Add in a good bit of garlic powder and onion powder, until it is flavorful. Reduce heat and let simmer for 10-15 minutes.Uncover, and add the shredded chicken and zucchini. Increase the heat slightly to bring the soup back to a rapid simmer, and cook for about 3-5 minutes or until the zucchini is tender. Turn off the heat, pour in the fresh lime juice, stir well, and taste the soup for seasoning, adding more salt & pepper, if needed.Gather all your ingredients. Combine onion, garlic, corn, beans, tomatoes, lime juice, chicken stock and chicken breasts. Add 505SW™ Green Chile and spices. Cook on high 4 hours, or low for 8 hours. Remove chicken and shred. Add chicken back to soup and heat. Serve and add your favorite toppings.

walker funeral home mebane nc obituariespercent27s credit cardhanson neely funeral home obituariesmanga scans Chicken tortilla soup chili t.j. maxx jeans women [email protected] & Mobile Support 1-888-750-3935 Domestic Sales 1-800-221-9186 International Sales 1-800-241-5185 Packages 1-800-800-3735 Representatives 1-800-323-3254 Assistance 1-404-209-6301. Instructions. Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.. moviesbay 300mb movie download 2. yellow corn tortillas. 3 Tbsp.. olive oil, divided. 1/4 tsp.. ancho or chipotle chile powder, divided. 1. large onion, finely chopped. Kosher salt. 3. cloves garlic, finely choppedAdd chicken broth. Step 2 - In a medium bowl, whisk together masa harina and 2 cups water until well blended. Step 3 - Add masa mixture to the pot. Step 4 - Add enchilada sauce, salt, onion, powder, chili powder and cumin. Step 5 - Bring to a Boil. Step 6 - Add cubed chicken, monterey jack cheese, and cheddar cheese, reduce heat and ... sks zhra amyr abrahymyheimlerpercent27s history discord Sally Vargas. Sauté the vegetables: Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Simmer the soup: Add the broth, tomatoes, and salt. marine forecast 20 60sks mya New Customers Can Take an Extra 30% off. There are a wide variety of options. Nov 30, 2023 · STEP 1: Heat olive oil in a dutch oven pot over medium heat. Add the onion, bell pepper and celery. Cook until softened. STEP 2: Add the garlic, green chilis and spices and continue to cook for 2 minutes more. STEP 3: Add one can of navy beans, the black beans, corn, chicken and chicken broth.Cool chicken slightly and shred. Then, add in ingredients, including shredded chicken into the soup pot with the onion. Bring the soup to a boil, reduce heat and simmer for about 20-30 minutes and until all ingredients are warmed through. Serve with all your favorite toppings.Nov 22, 2019 · Bake in preheated oven for 10 – 15 minutes, until golden brown and crispy. Heat 2 tablespoons of olive oil in the same pot you cooked the chicken in. Add onions and jalapenos and saute until starting to soften, about 5 minutes. Add in garlic and saute another minute. Add in remaining ingredients and the chicken.