CHICKEN & WHITE BEAN CHILI (REDUCED SODIUM)

Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

View Product
Tip

Add cornstarch to thicken, as needed.

Nutrition Facts
Serving Size
1 CUP (8 OZ LADEL)
Amount Per Serving
Calories 216
% Daily Value
Total Fat 5g
8%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 206mg
9%
Total Carbohydrate 23.8g
8%
Dietary Fiber 5g
20%
Protein 17.8g
36%
Vitamin A %
Vitamin C 72%
Calcium 8%
Iron 14%
Total Time

50 min.

Serving & Size

1 CUP (8 OZ LADEL)

Yields

A twist on a classic with chicken, onions, garlic and tomatoes simmered with chili powder and white beans made with Campbell's® Signature Low Sodium Chicken Culinary Foundation.  This soup has great Tex-Mex flavor with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADEL)
Amount Per Serving
Calories 216
% Daily Value
Total Fat 5g
8%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 206mg
9%
Total Carbohydrate 23.8g
8%
Dietary Fiber 5g
20%
Protein 17.8g
36%
Vitamin A %
Vitamin C 72%
Calcium 8%
Iron 14%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, chopped 2 lb. qt.
garlic, peeled, minced 1 oz. 1 1/2  tbsp.
red bell pepper, diced 1/4-inch 2 lb. qt.
1.  In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 5-6 minutes until golden.
     
  • Add garlic and sauté 1 more minute.
     
  • Stir in peppers and sauté 1 minute.
Weight Measure
all-purpose flour 9 oz. cups
2.  Stir in flour and cook, stirring often, 2 minutes.
Weight Measure
dried rosemary leaves 1/2  tbsp.
dried marjoram leaves tsp.
ground red pepper 1/2  tsp.
3.  Mix in rosemay, marjarom and ground red pepper.  Cook 1 minute.
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
cooked diced chicken 3 lb. 9 3/4  cups
cider vinegar 2 oz. 1/4  cups
whole milk 8 oz. cups
low sodium cannellini beans, canned, rinsed, drained 2 lb. 5 1/2  cups
low sodium pinto beans, canned, rinsed, drained 2 lb. 1 1/2  qt.
bay leaf, individual leaf(ves) ea.
5.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each serving with 1 tsp. each of cilantro and sour cream.  Serve immediately.

 
Weight Measure
cilantro, minced 1 oz. 1/2  cups
sour cream 4 oz. 1/2  cups
4.  Stir in Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, chicken, cider vinegar, milk, beans, and bay leaves. Bring to a boil, stirring often.  Reduce heat and simmer 35-40 minutes.  Remove bay leaves.

CCP- Heat to a minimum internal temperature of 165°F for 15 seconds.

CCP- Hold for hot service at 140°F.
Newsletter

Sign up now!

© 2020 Campbell Soup Company