CHICKEN ENCHILADA SOUP

CHICKEN ENCHILADA SOUP

Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 109
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.8g
4%
Cholesterol 3mg
1%
Sodium 347mg
14%
Total Carbohydrate 17.5g
6%
Dietary Fiber 2.8g
11%
Protein 2.8g
6%
Vitamin A 25%
Vitamin C 60%
Calcium 4%
Iron 6%
Total Time

60 min.

Serving & Size

1 CUP (8 FL OZ)

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
can
Pace® Chunky Salsa- Medium
0 33/100  cups
vegetable oil tbsp.
onion 5 oz. cups
garlic tbsp.
assorted bell peppers (green, red, yellow) 5 oz. cups
cumin tbsp.
dried chipotle pepper 0 1/4  tsp.
water qt.
frozen whole kernel corn cups
no salt added diced tomatoes cups
lime juice tbsp.
lime zest 1 1/2  tbsp.
green onion cups
Instructions
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.
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