The flavors of chorizo sausage, chicken, bell peppers and cilantro combine with Campbell's® Reserve ®Tequila Spiked Fiesta Chicken Soup in this Baja-inspired dish. Served with wehani rice to compliment your menu options.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. Rinse chicken well and pat dry. Slice into 1/4-inch thick slices.
2. Place in half hotel pan and sprinkle flour evenly over top of chicken slices. Toss to coat completely.
|3. Heat oil in large, wide skillet over medium-high heat; add chicken pieces and sauté several minutes or until lightly browned, about 8 minutes.|
|4. Add sausage and continue to cook until heated through, stirring often, about 5 minutes.
5. Stir in shrimp and peppers and continue to sauté until shrimp are just pink, about 5 minutes.
|6. Pour in soup and bring to a simmer; cook 5 minutes, stirring occasionally.
7. Stir in cilantro and hold. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
|8. For Each Serving: Ladle 10 oz. warm mixture over top of 1 cup cooked, hot rice to serve. Garnish with a sprig of cilantro to serve.|