-
-
-
English
- English
- French
Choose your Country or Region
-
North America
-
Asia Pacific
-
Africa
-
Europe & Middle East
-
Latin America & Caribbean
Join Cranberry Club
Please enter your information below to join the Cranberry Club
The First Name field is required.
The Last Name field is required.
The Email Address field is required.
Email address is not in a correct format.
The Password field is required.
Your password must contain 6-12 characters, a capital letter and a number.
The Confirm Password field is required.
'Confirm Password' and 'Password' do not match.
The City field is Required.
The State field is Required.
The Zip Code field is Required.
The Zip Code is not in a correct format.
You must agree to our terms & conditions.
Join the Club
If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
The First Name field is required.
The Last Name field is required.
The Email Address field is required.
Email address is not in a correct format.
Sign in to the Cranberry Club
Sign in to the Cranberry Club
PERMISSION REQUIRED
EMAIL REQUIRED
In order to add you to our Cranberry Club, we need your email address. If you want to proceed with your Facebook login, please login again and grant permission to share your email address.
In order to add you to our Cranberry Club, we need your email address. If you want to proceed with your Facebook login, please add your email in your Facebook account.
Forgot Password
Reset Password
Thanks!
Thanks!
Sorry!
Thanks you for joining the Cranberry Club
Your password has been reset successfully
Thank you, instructions to reset your password has been sent to your email.
Facebook user is not allowed to change password in OS.com, Please login into Facebook and change for the same.
A confirmation email has been sent to the email address you used to register your account.
To set your password, please visit this link
-
Prep Time:30 minutes
-
Cook Time: 1 hour
-
Servings:8 to 10 servings
INGREDIENTS
-
Prep Time:30 minutes
-
Cook Time: 1 hour
-
Servings:8 to 10 servings
INGREDIENTS
- Soup:
- 2 tbsp (30 mL) ground cumin
- 2 tbsp (30 mL) ground chili powder
- 2 tsp (8 mL) garlic powder
- 1 tbsp (15 mL) salt
- ½ cup (125 mL) olive oil, divided
- 4 boneless, skinless chicken breasts
- 4 boneless, skinless chicken thighs
- 1 cup (250 mL) diced onion
- 3 cloves garlic, minced
- 1 cup (250 mL) diced red bell pepper
- 1 cup (250 mL) diced green bell pepper
- 1 cup (250 mL) shredded carrot
- 2 - packages (900 mL) low-sodium chicken broth or stock
- 1 –bottle (350 mL) Heinz® Chili Sauce
- 1 – can (425 mL) diced tomatoes
- 1 – can (540 mL) pinto or black beans, rinsed and drained
- ¼ cup (50 mL) corn meal or masa
- 2 -3 tbsp (30 – 45 mL) water
- ⅓ cup (80 mL) chopped fresh cilantro leaves Cranberry Créme
- 1 cup (250 mL) heavy whipping cream
- ⅓ cup (80 mL) Ocean Spray® Jellied Cranberry Sauce
DIRECTIONS
DIRECTIONS
Combine cumin, chili powder, garlic powder, and salt in small bowl. Rinse and pat dry chicken; sprinkle both sides with ½ (about 3 tbsps/45 mL) of cumin spice mixture; set aside remaining spice mixture.
Heat ¼ cup (50 mL) olive oil over medium high heat in a 12-inch (30 cm) skillet. Add chicken to skillet and cook until lightly browned, 5 to 7 minutes. Turn over; continue cooking until chicken is just done, 5 to 7 minutes more. Cool. Shred or cut into small pieces; set aside.
Heat remaining ¼ cup (50 mL) olive oil in large Dutch oven over medium heat. Add onions, garlic, red and green pepper, carrots and celery. Cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add chicken broth, chili sauce, remaining cumin spice mixture, diced tomatoes and beans. Turn heat to high; bring to a boil. Cover and reduce heat to low; continue cooking, stirring occasionally, for 30 minutes.
Combine corn meal and water in a small bowl until smooth. Slowly add corn meal mixture to soup, stirring well. Add reserved shredded chicken. Continue cooking until broth is slightly thickened and soup is heated through, 5 to 7 minutes.
Meanwhile, beat whipping cream in medium bowl until barely soft, 2 to 3 minutes. Add cranberry sauce; continue beating until stiff peaks form, 1 minute.
To serve, scoop soup into bowls. Top with a dollop of Cranberry Créme and sprinkle with fresh cilantro leaves.
Makes 8 to 10 servings. Refrigerate left over soup and crème.
Write a Review
WriteAReviewSuccessHead
- Select State
- SELECT STATE
- Alabama
- Alaska
- Arizona
- Arkansas
- California
- Colorado
- Connecticut
- District of Columbia
- Delaware
- Florida
- Georgia
- Hawaii
- Idaho
- Illinois
- Indiana
- Iowa
- Kansas
- Kentucky
- Louisiana
- Maine
- Maryland
- Massachusetts
- Michigan
- Minnesota
- Mississippi
- Missouri
- Montana
- Nebraska
- Nevada
- New Hampshire
- New Jersey
- New Mexico
- New York
- North Carolina
- North Dakota
- Ohio
- Oklahoma
- Oregon
- Pennsylvania
- Rhode Island
- South Carolina
- South Dakota
- Tennessee
- Texas
- Utah
- Vermont
- Virginia
- Washington
- West Virginia
- Wisconsin
- Wyoming
Your recipe rating has been submitted successfully

Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
Email Recipe
Thanks
The recipe has been shared.