BEEF OR CHICKEN SOUTHWEST POT PIE WITH CORN BREAD TOPPING

Made With:

Swanson® Chicken Broth

Spice up your pot pie with southwestern chicken, jalapeno peppers, black beans and corn simmered in Swanson Chicken Broth and Pace Picante Sauce.

View Product

Pace® Picante Sauce- Mild

V8® Original Low Sodium 100% Vegetable Juice. A delicious blend of 8 vegetables— providing 1 serving of veggies, and light on the sodium without sacrificing all of that great V8 taste.

View Product

Tip

Try substituting cooked seasoned beef for chicken in this recipe.

Nutrition Facts

Serving Size

1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)

Amount Per Serving

Calories 493

% Daily Value

Total Fat 13.9g

21%

Saturated Fat 3.2g

16%

Cholesterol 51mg

17%

Sodium 1976mg

82%

Total Carbohydrate 72.2g

24%

Dietary Fiber 11.5g

46%

Protein 19g

38%

Vitamin A 6%

Vitamin C 6%

Calcium 8%

Iron 20%

Total Time

65 min.

Serving & Size

1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)

Yields

Spice up your pot pie with southwestern chicken, jalapeno peppers, black beans and corn simmered in Swanson Chicken Broth and Pace Picante Sauce.

Nutrition Facts

Serving Size

1 SERVING (1-1/4 CUP, 1 PIECE CORNBREAD)

Amount Per Serving

Calories 493

% Daily Value

Total Fat 13.9g

21%

Saturated Fat 3.2g

16%

Cholesterol 51mg

17%

Sodium 1976mg

82%

Total Carbohydrate 72.2g

24%

Dietary Fiber 11.5g

46%

Protein 19g

38%

Vitamin A 6%

Vitamin C 6%

Calcium 8%

Iron 20%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
corn bread mix	40 oz.	8 cups
water		4 1/2 cups

To Make Cornbread:
1. Add water to a mixing bowl. Add cornbread mix to bowl and stir with a whisk or spatula until smooth. Fold in sugar, if desired.
2. Pour batter into a greased full-size hotel pan and bake in 375°F. conventional or 325° F. convection oven 24-27 minutes or until golden brown.
3. Cut 4x6 yielding 24 pieces. Reserve.

	Weight	Measure
vegetable oil		2 tbsp.
yellow onion, diced	16 oz.	3 cups
Made With: Product Swanson® Chicken Broth View Product
Swanson® Chicken Broth		2 cups
Made With: Product Pace® Picante Sauce- Mild View Product
Pace® Picante Sauce- Mild	54 oz.	6 cups
southwest seasoned chicken, cooked, diced	2 lb.
frozen whole kernel corn, roasted	20 oz.	3 1/2 cups
black beans, canned, rinsed, drained	20 oz.	4 cups
jalapeño pepper, seeded, minced		1 tbsp.
cilantro, minced	1 oz.	1 cups

1. In large pan or stock pot heat oil over medium-high heat; add onions and sauté 3-4 minutes.

2. Stir in Salsa or Picante and broth and simmer over medium heat for 5 minutes.

3. Stir in chicken or beef, corn, beans and jalapeno and return to a simmer; cook, stirring occasionally, 10 minutes.

4. Remove from heat; stir in cilantro. CCP: Hold at 140° F. or higher for service.

5. Serve 1 1/4 cups pot pie filling with a slice of cornbread.

Made With:

Product

Swanson® Chicken Broth

Product

Pace® Picante Sauce- Mild

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Swanson® Chicken Broth

Made With:

Product

Pace® Picante Sauce- Mild

recipes You May Also Like