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.
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||3 tbsp.|
|Vidalia onion||10 oz.||2 cups|
|green and red bell pepper||10 oz.||2 cups|
|black beans||21 oz.||3 cups|
|cooked diced chicken||18 oz.||3 cups|
|green onion||4 oz.||2 cups|
|cilantro||1 oz.||1 cups|
|hot pepper sauce||2 tsp.|
|flour tortilla||36 ea.|
|pepper Jack cheese||1.5 lb.||1 1/2 qt.|
|pickled jalapeño pepper||12 ea.|
|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.|
|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.
|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.