Hearty Chicken Tortilla Soup

organicvalley.coop

Janet Naastad

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)

Avocado (optional)

Cilantro (optional)

Lime wedges (optional)

Corn Tortilla Chips (optional)

Directions at organicvalley.coop

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