Chicken Tortilla Soup

• Cut the chicken into 2-inch chunks. In a medium pot, combine the broth and chicken. Heat to a boil on high. Reduce heat to a simmer. Cook 8–10 min., until chicken is cooked.
• Meanwhile, preheat oven to 375°F. Slice the tortillas into ¼-inch strips. Lay tortillas on a parchment-lined baking sheet and toss with 1 tbsp olive oil. Cook 15 min., until golden brown and crispy, stirring halfway through.
• Remove the core and the seeds from the jalapeño and finely chop. In a heavy-bottom pot, heat remaining olive oil on medium. Add the onion and jalapeño. Cook 2 min., until soft.
• Transfer cooked chicken to a bowl and shred, reserving the broth. Drain and rinse the beans. To the pot with the onion, add the corn, beans, tomatoes, chicken broth, and cumin. Heat to a simmer and cook 15 min. Season with salt (in moderation) and pepper. Stir in chicken and cook 1 min., until chicken is warm.

Sunday prep steps

• Cut chicken into chunks. In pot, simmer chicken in broth 8 min., until cooked.
• Preheat oven. Thinly slice corn tortillas. Toss with olive oil and bake 15 min., until crispy.
• Core, seed, and finely chop jalapeño. In separate pot, cook jalapeño and onion 2 min., until soft.
• Shred chicken and drain beans. Add beans to pot along with corn, tomatoes, broth, and cumin. Simmer 15 min.
• Stir chicken into soup. Cool and refrigerate. Store tortilla strips in resealable bag at room temperature.

10 min. before ready to serve

• Add soup to a medium pot and heat to boiling on high. Reduce heat and simmer 6 min., until hot.
• Garnish with tortilla strips to serve.