01 Mar 2010 After years of trying to figure this one out, I finally combined Rick Bayless' version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic. Ingredients 1 large dried pasilla (negro) chile 1 15oz can fire-roasted diced tomatoes Olive oil 1 medium onion, sliced into strips 1 red bell pepper, sliced into strips 3 garlic cloves 1 tablespoon chili powder 2 teaspoons cumin 2 quarts chicken broth About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4" cubes and put in at the end (be sure it cooks for about ... {Tags: , , } {More...}