BAJA CHOWDER

Made With:

Product

Campbell’s® Mexicalli Tortilla Soup  

A savory Southwestern soup loaded with tomatoes, corn, green peppers, kidney and black beans in a spicy chicken broth.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 224
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 1.8g
9%
Cholesterol 8mg
3%
Sodium 847mg
35%
Total Carbohydrate 33.5g
11%
Dietary Fiber 6g
24%
Protein 6.4g
13%
Vitamin A 7%
Vitamin C 10%
Calcium 7%
Iron 10%
Total Time

30 min.

Serving & Size

1 CUP

Yields

Southwest-style chowder features Campbell’s® Mexicalli Tortilla soup loaded with hearty vegetables, black beans and cilantro garnished with red corn tortilla strips.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 224
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 1.8g
9%
Cholesterol 8mg
3%
Sodium 847mg
35%
Total Carbohydrate 33.5g
11%
Dietary Fiber 6g
24%
Protein 6.4g
13%
Vitamin A 7%
Vitamin C 10%
Calcium 7%
Iron 10%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s® Mexicalli Tortilla Soup  

View Product
Weight Measure
Campbell’s® Mexicalli Tortilla Soup   4 lb.
water qt.
1. Combine soup and water in saucepot. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently 2 to 3 minutes, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.
Weight Measure
vegetable oil tbsp.
yellow onion, chopped 8 oz. cups
garlic, peeled, chopped 1 oz. tbsp.
2. Heat oil in skillet; add onions and garlic. Sauté over medium-low heat until tender, stirring frequently.
Weight Measure
black beans, canned, rinsed, drained 2 lb. cups
heavy cream 0 1/2  cups
cilantro 0 1/4  cups
3. Add beans, cream and cilantro to prepared chowder; stir until fully blended. Add sautéed onion mixture; heat over medium heat, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.CCP: Hold at 140°F or higher.
Weight Measure
fried red corn tortilla, strips, crisp 9 oz.
4. To serve: Portion 1 cup chowder into bowl. Top with 1/2 ounce tortilla strips.
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