Kitchen Stories' Chicken Tortilla Soup

Ingredients: 1 onion | 2 cloves garlic | 1 lime | 2 tortillas

Utensils: cutting board | knife

Dice the onion and mince the garlic. Finely chop the jalapeños. Cut the lime into wedges. Stack the tortillas and roll tightly together. Slice into thin strips, keeping as rolls if desired, and set aside.

Ingredients: 1 chicken breast | 1 tsp ground cumin | 14 oz canned crushed tomatoes | 4 1/4 cups chicken stock | vegetable oil (for frying) | salt | pepper |

Utensils: Pot | tongs

Add vegetable oil to a pot over medium-high heat. Add chicken breast, season with salt and pepper, and fry for approx. 5 min. on each side, or until golden brown. Remove chicken from the pot. Add onion and garlic and cook until softened, approx. 4 min. Add cumin, tomatoes, and chicken stock and bring to a simmer. Add chicken back to the pot and let simmer for approx. 20 min., or until chicken is cooked through.

Ingredients: Salt | vegetable oil (for frying)

Utensils: Frying pan | paper towels

While the soup cooks, add some more oil to a separate frying pan over medium heat. Fry the tortilla strips in small batches until golden and crisp. Drain on a paper towel and season with salt.

Ingredients: 8 3/4 oz canned black beans | 5 1/4 oz canned sweet corn | salt | pepper | sour cream (for serving) | cilantro (for serving)

Utensils: Rubber spatula

Add the pasta directly to the pan with the bacon and tomatoes, placing the pan over medium-high heat. Then add pasta water and toss together. Add arugula and keep tossing to form a glossy sauce. Serve immediately, topped with grated Pecorino romano cheese, toasted panko, and a drizzle of olive oil. Enjoy!