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Recipe by Cooking with Riccis

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

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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.

20 MIN PREP
40 MIN COOK
1 HR TOTAL
6 servings
Ingredients
2 tablespoons Organic Valley Butter
Yellow Onions
1 yellow onion, chopped
Yellow Onions
1 cup carrots, chopped
celery
1 cup celery, chopped
celery
jalapeno
1 jalapeño, minced
jalapeno
A head of garlic with a clove on the side.
2 cloves garlic, minced
A head of garlic with a clove on the side.
chicken broth
6 cups chicken broth
chicken broth
Tomato Paste
2 14.5-ounce cans fire-roasted diced tomatoes
Tomato Paste
1 pound Organic Prairie Chicken Breast
tortilla shell
6 6-inch soft corn tortillas, cut into 1-inch pieces
tortilla shell
2 tablespoons chili powder
A small bowl of paprika.
1 teaspoon paprika
A small bowl of paprika.
ground cumin
2 teaspoon cumin
ground cumin
A small bowl of salt.
2 teaspoon salt
A small bowl of salt.
1 cup frozen corn
black beans
1 15-ounce can black beans, drained
black beans
1 cup Organic Valley Whole Milk
lime
1 lime, juiced
lime
cilantro
½ cup fresh cilantro, chopped
cilantro
Organic Valley Sharp Cheddar Shredded Cheese (optional)
Organic Valley Sour Cream (optional)
avocado
Avocado (optional)
avocado
cilantro
Cilantro (optional)
cilantro
lime
Lime wedges (optional)
lime
tortilla chips
Corn Tortilla Chips (optional)
tortilla chips

Directions

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!
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