Hearty Chicken Tortilla Soup
Let’s get cozy with a warm bowl of hearty organic Chicken Tortilla Soup. Loaded with shredded chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese, this soup is an exceptional meal.
Cooking with Riccis
2 Tbsp. Organic Valley Butter
1 Yellow Onion, chopped
1 cup Carrots, chopped
1 cup Celery, chopped
1 Jalapeño, minced
2 cloves Garlic, minced
6 cups Chicken Broth
2 (14.5-oz.) cans Fire-Roasted Diced Tomatoes
1 lb. Organic Prairie Chicken Breast
6 (6-inch) Soft Corn Tortillas, cut into 1-inch pieces
2 Tbsp. Chili Powder
1 tsp. Paprika
2 tsp. Cumin
2 tsp. Salt
1 cup Frozen Corn
1 (15-oz.) can drained Black Beans
1 cup Organic Valley Whole Milk
Juice of 1 Lime
1/2 cup Fresh Cilantro, chopped
Organic Valley Sharp Cheddar Shredded Cheese (optional)
Organic Valley Sour Cream (optional)
Lime wedges (optional)
Corn Tortilla Chips (optional)
Melt butter in a large soup pot over medium heat. Add chopped onions, carrots, and celery to the pot and cook 3 minutes—they should still be on the crunchy side. Add jalapeños and garlic and cook for 1 more minute, until fragrant.
Add the chicken broth, tomatoes, whole chicken breasts, tortillas, chili powder, paprika, cumin, and salt. Simmer covered for 20 minutes.
Remove the poached chicken breasts from pot and let rest on a cutting board for 5 minutes. Using 2 forks, shred chicken and add back to simmering pot.
Add corn, black beans, milk, lime juice, and cilantro. Continue to simmer uncovered for 20 minutes. Stir well and season with additional salt if needed.
Ladle soup into serving bowls and sprinkle with optional toppings like shredded cheese, a dollop of sour cream, avocado slices, and chopped fresh cilantro. Serve a wedge of lime and a few corn tortilla chips on the side!