• Wash and dry produce. • Halve, peel, and finely dice onion. Drain corn.

• In a medium microwave-safe bowl, whisk together cornstarch, tomato paste, stock concentrates, and 1/4 cup water (1/2 cup for 8 servings). Microwave until thickened, 30-40 seconds.

• Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. • In a 5- to 6-quart slow cooker (8-quart slow cooker for 8 servings), combine chicken with Tex-Mex paste, onion, corn, crushed tomatoes, beans and their liquid, cornstarch mixture, and 3 cups water (6 cups for 8); stir until well combined. TIP: If the chicken pieces are sticking together, make sure to separate them. • Cover and cook on high until chicken is tender and cooked through, 4 hours. Taste and season with salt and pepper if desired.

• Once soup is ready to serve, roughly chop cilantro and lightly crush tortilla chips in bag. • Serve tortilla soup family style, with cilantro, tortilla chips, sour cream, and Mexican cheese blend in separate bowls. Let everyone add their own toppings! Chicken is fully cooked when internal temperature reaches 165°.