Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche

Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche

Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche


    • Water2 1/2 quart
    • White Cran x Peach™2 cups
    • Boneless, skinless chicken thighs, cut into ¾-inch pieces1 pound
    • Chicken base1 tablespoon
    • Garlic powder2 tablespoons
    • White pepper1 teaspoon
    • Medium jalapeño peppers5
    • Medium carrots2
    • Medium white onion1/2
    • Sweet yellow and white corn1 11-ounce can
    • Black beans1 15-ounce can
    • Sour cream1 cup
    • Buttermilk1 tablespoon
    • Corn tortillas6 to 8
    • Cilantro sprigs6 to 8
    • Featured Product

      White Cran x Peach™


    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