CHICKEN TORTA

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Nutrition Facts
Serving Size
1 EACH (1 TORTA STACK)
Amount Per Serving
Calories 717
% Daily Value
Total Fat 35.5g
55%
Saturated Fat 13.5g
68%
Cholesterol 81mg
27%
Sodium 1960mg
82%
Total Carbohydrate 67.4g
22%
Dietary Fiber 8g
32%
Protein 32.6g
65%
Vitamin A 25%
Vitamin C 40%
Calcium 62%
Iron 30%
Total Time

Not Available

Serving & Size

1 EACH (1 TORTA STACK)

Yields

Check out our delicious Chicken Torta recipe made with Campbell's® Condensed Cream of Chicken Soup.  Each Torta is filled with chicken, green onions, pickled jalapeno peppers, and pepper jack cheese for a little kick.  

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 TORTA STACK)
Amount Per Serving
Calories 717
% Daily Value
Total Fat 35.5g
55%
Saturated Fat 13.5g
68%
Cholesterol 81mg
27%
Sodium 1960mg
82%
Total Carbohydrate 67.4g
22%
Dietary Fiber 8g
32%
Protein 32.6g
65%
Vitamin A 25%
Vitamin C 40%
Calcium 62%
Iron 30%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, finely chopped 10 oz. cups
green and red bell pepper, chopped 10 oz. cups
garlic, peeled, minced tbsp.
black beans, canned, rinsed, drained 21 oz. cups
cooked diced chicken 18 oz. cups
1. In large skillet heat oil; add onion and sauté 2 minutes. Add peppers and garlic and continue cooking 2 minutes. Stir in black beans and chicken.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea cans
green onion, chopped 4 oz. cups
cilantro, minced 1 oz. cups
hot pepper sauce tsp.
2. Add soup and bring to a simmer.

3. Stir in scallions, cilantro and hot sauce. Keep warm or cool to room temperature, cover and chill until ready to assemble.
Weight Measure
flour tortilla, 6-inch, warmed 36  ea.
pepper Jack cheese, shredded 2 lb. 1 1/2  qt.
pickled jalapeño pepper 12  ea.
4. For Each Serving: Lay out a tortilla in bottom of a round, individual 8-in. baking dish. Top with 1/2 cup bean-soup mixture. Sprinkle with 2 Tbsp. cheese. Repeat process with tortilla and toppings. Top with a final tortilla and sprinkle top with 1/4 cup shredded cheese.*

5. To Prepare: Bake in 400°F. conventional or 350°F. convection oven 10-15 minutes or until completely heated through and cheese is melted. Serve immediately with a pickled jalapeno for garnish.
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