This Mexican-style soup made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is accented with chicken, chilies, cumin, tomatoes, cilantro, and crispy tortilla strips. Great Mexican flavor with less than 600 mg sodium per serving.
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.
|corn tortilla||1.5 lb.||24 ea.|
|vegetable cooking spray|
|vegetable oil||2 tbsp.|
|onion||1.5 lb.||1 qt.|
|garlic||1 oz.||0 1/4 cups|
|red bell pepper||10.5 oz.||0 1/2 qt.|
|frozen whole kernel corn||10 oz.||2 cups|
|ground coriander||0 1/2 tbsp.|
|ancho chili powder||1 1/2 tbsp.|
|ground chipotle chile powder||1 tsp.|
|cooked diced chicken||1.5 lb.||5 cups|
|no salt added diced tomatoes||2 lb.||1 qt.|
|bay leaf||3 ea.|
|cilantro||0.5 oz.||0 1/4 cups|
|lime juice||0 1/4 cups|
|kosher salt||1 1/2 tbsp.|
|Cheddar cheese||2 oz.||0 1/2 cups|
|1. Julienne half tortillas and lay in an even layer on a sheetpan. Spray with non-stick cooking spray, toss and respray. Bake in 350°F. oven for 10-12 minutes or until crispy and golden. Remove and cool. Reserve for garnish.
2. Bake remaining tortillas in an even layer on sheet pans for 15 minutes, turning once, to crisp and slightly brown. Remove from heat, cool and grind in a food processor until smooth. Hold.
|3. In a kettle, heat oil to sauté vegetables:
|4. Stir in chicken and cook 3 minutes.
5. Pour in tomato dices with liquid and bring to a simmer.
6. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, bay leaves and reserved ground tortillas. Bring to a simmer and cook 30 minutes.
7. Just before serving remove bay leaves and stir in cilantro, lime juice and salt.
|8. Use an 8 oz ladle to portion each serving of soup (1 cup). Top each serving with 1 tsp. shredded cheese and several reserved tortilla strips. Serve immediately.|