Turn your favorite Mexican dish, Enchiladas, into a savory and bold soup. Onions and peppers seasoned with chipotle and cumin. Add in salsa to our Healthy Request Cream of Chicken, and top to taste with cheese.
- Total time:
60 minutes
- Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2 tbsp. |
|
onion , chopped |
5.0 oz. |
2 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
assorted bell peppers (green, red, yellow) , diced |
5.0 oz. |
2 cup |
|
cumin , ground |
|
2 tbsp. |
|
dried chipotle pepper , ground |
|
0.25 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
water |
|
2 qt. |
|
frozen whole kernel corn , thawed |
|
2 cup |
|
no salt added diced tomatoes , undrained |
|
2 cup |
|
Pace® Chunky Salsa- Medium |
|
0.33 cup |
|
lime juice |
|
3 tbsp. |
|
lime zest |
|
1.5 tbsp. |
|
green onion , thinly sliced |
|
2 cup |
1. In pot heat oil over medium heat; add onions and sauté 5 minutes. Stir in garlic and continue to cook 2 minutes.
2. Stir in peppers and cook 3 minutes, stirring often. Add cumin and chipotle powder to vegetable mixture and continue cooking 2 minutes.
3. Pour in soup and water and bring to a boil, reduce heat and simmer 5 minutes.
4. Add corn, tomatoes and salsa; return to a simmer and cook 5 minutes.
5. Finish with lime juice and zest. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
6. To Serve: Ladle out 1 cup soup into a hot soup bowl or plate and garnish with 2 Tbsp. scallions.
Turn your favorite Mexican dish, Enchiladas, into a savory and bold soup. Onions and peppers seasoned with chipotle and cumin. Add in salsa to our Healthy Request Cream of Chicken, and top to taste with cheese.
-
Total time:
60 minutes
-
Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2 tbsp. |
|
onion , chopped |
5.0 oz. |
2 cup |
|
garlic , peeled, minced |
|
1 tbsp. |
|
assorted bell peppers (green, red, yellow) , diced |
5.0 oz. |
2 cup |
|
cumin , ground |
|
2 tbsp. |
|
dried chipotle pepper , ground |
|
0.25 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
water |
|
2 qt. |
|
frozen whole kernel corn , thawed |
|
2 cup |
|
no salt added diced tomatoes , undrained |
|
2 cup |
|
Pace® Chunky Salsa- Medium |
|
0.33 cup |
|
lime juice |
|
3 tbsp. |
|
lime zest |
|
1.5 tbsp. |
|
green onion , thinly sliced |
|
2 cup |
1. In pot heat oil over medium heat; add onions and sauté 5 minutes. Stir in garlic and continue to cook 2 minutes.
2. Stir in peppers and cook 3 minutes, stirring often. Add cumin and chipotle powder to vegetable mixture and continue cooking 2 minutes.
3. Pour in soup and water and bring to a boil, reduce heat and simmer 5 minutes.
4. Add corn, tomatoes and salsa; return to a simmer and cook 5 minutes.
5. Finish with lime juice and zest. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
6. To Serve: Ladle out 1 cup soup into a hot soup bowl or plate and garnish with 2 Tbsp. scallions.
