Chef's Notes

Chicken soup gets a Mexican twist featuring spicy jalapeno and crunchy tortilla strips. Feel free to use store-bought tortilla strips to save some time!

Directions

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 jalapeno and finely chop. In a heavy-bottom pot, heat remaining olive oil on medium. Add the onion and jalapeno. 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.