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.
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.
|vegetable oil||2 tbsp.|
|onion||5 oz.||2 cups|
|assorted bell peppers (green, red, yellow)||5 oz.||2 cups|
|dried chipotle pepper||0 1/4 tsp.|
|frozen whole kernel corn||2 cups|
|no salt added diced tomatoes||2 cups|
|lime juice||3 tbsp.|
|lime zest||1 1/2 tbsp.|
|green onion||2 cups|
|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.|