CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 160
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.6g
3%
Cholesterol 24mg
8%
Sodium 546mg
23%
Total Carbohydrate 20.9g
7%
Dietary Fiber 3g
12%
Protein 9.9g
20%
Vitamin A 15%
Vitamin C 45%
Calcium 10%
Iron 6%
Total Time

55 min.

Serving & Size

1 CUP (8 OZ LADLE)

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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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
corn tortilla 1.5 lb. 24  ea.
vegetable cooking spray
vegetable oil tbsp.
onion 1.5 lb. qt.
garlic 1 oz. 0 1/4  cups
red bell pepper 10.5 oz. 0 1/2  qt.
frozen whole kernel corn 10 oz. cups
ground coriander 0 1/2  tbsp.
cumin tbsp.
ancho chili powder 1 1/2  tbsp.
ground chipotle chile powder tsp.
cooked diced chicken 1.5 lb. cups
no salt added diced tomatoes 2 lb. qt.
water qt.
bay leaf 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
Instructions
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:
  •  Add onion and sauté 4 minutes until slightly golden.

  • Add garlic and sauté 1 minute.

  • Add red pepper, corn, coriander, cumin, ancho and chipotle powders and sauté 2 minutes, stirring often.

 
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.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 

7. Just before serving remove bay leaves and stir in cilantro, lime juice and salt.

CCP: Hold for hot service at 140°F or higher until needed.
 

8.  Using an 8 oz ladle, portion 1 cup into soup bowl.  Top each serving  with 1 teaspoon shredded cheese and several reserved tortilla strips.  Serve immediately.
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