Cheesy Chicken Tortilla Soup

To prepare and freeze

1 pound chicken breast
1 tablespoon olive oil

Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.

In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels

In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To prepare:

Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.

Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.