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Combine water and 1 cup juice drink in 4-quart stockpot; bring to a boil over medium-high heat. Add chicken breast, chicken base, garlic powder and white pepper; boil for 10 minutes.
Meanwhile, heat remaining 1 cup juice drink in 12-inch skillet over medium-high heat. Add jalapeños, carrots and onion; cook for 7 minutes or until tender.
Reduce heat under stockpot; transfer chicken breast to plate. Add sautéed vegetables to stockpot; return to a boil for 5 minutes. Transfer 1 cup stock from pot to a small mixing bowl; add 1/2 cup dried cranberries and set aside.
Add corn and black beans to stockpot. Dice chicken breast into 1/2-inch cubes; add to stockpot. Bring to a boil; reduce heat. Simmer for 10 minutes. Add remaining 1 cup sweetened dried cranberries; simmer for 5 minutes longer.
To make crème fraîche, place sour cream, buttermilk and reconstituted dried cranberries into a food processor. Process until smooth.
To serve, ladle soup into large, rimmed soup bowl; top with crispy tortilla strips. Drizzle with crème fraîche. Garnish with cilantro.
Makes 6 to 8 servings.
2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Winner Shonna Ebert
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