Layers of chicken with sauteed onions, celery and peppers produce this mouth-watering casserole with a Spanish flare!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||2 tbsp.|
|Vidalia onion||1.25 lb.||1 qt.|
|celery||1.5 lb.||1 qt.|
|assorted bell peppers (green, red, yellow)||1.25 lb.||1 qt.|
|cooked diced chicken||3 lb.||3 qt.|
|green chiles||5 oz.||1 cup|
|vegetable cooking spray|
|corn tortilla||1 lb.||30 ea.|
|low fat Cheddar cheese||1 lb.||1 qt.|
|iceberg lettuce||18 oz.||1 1/2 qt.|
|tomato||2.25 lb.||1 1/2 qt.|
|1. In rondo heat oil over medium-high heat; add onions, celery and peppers and sauté until tender (5-7 minutes) Add garlic and continue to sauté 1-2 minutes.
2. Add chicken pieces and toss to coat.
|3. Add Chicken Soup, Broth and diced chilies to onion mixture and heat through.|
|4. Spray and full (12 x 20 x 3-in.) hotel pan with non-stick cooking spray. Add 1 qt. chicken mixture and spread into an even layer. Top with 15 tortillas, overlapping slightly to create layer. Top with 1 1/2 cups cheese. Repeat process. Top with remaining chicken and sprinkle with remaining cheese.
5. Cover pan and bake in 375°F conventional or 325°F convection oven 45-55 minutes. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service. Let Sopa rest at least 15 minutes before serving.
|6. To Serve: Portion 1 cup Sopa on a bed of 1/2 cup lettuce and 1/2 cup chopped tomato.|