CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 155
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 0.7g
4%
Cholesterol 9mg
3%
Sodium 141mg
6%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.8g
11%
Protein 4g
8%
Vitamin A 40%
Vitamin C 160%
Calcium 3%
Iron 6%
Total Time

40 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Light and spicy, chilapachole is a seafood soup enjoyed along the Gulf of Mexico.  The sweet crabmeat in a piquant tomato broth made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation makes an elegant dinner offering, or can be served with a few simple quesadillas for an easy lunch menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 155
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 0.7g
4%
Cholesterol 9mg
3%
Sodium 141mg
6%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.8g
11%
Protein 4g
8%
Vitamin A 40%
Vitamin C 160%
Calcium 3%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
onion, small, peeled, quartered 22 oz. ea.
tomato, large, cut into quarters 58 oz. ea.
red bell pepper, small, seeded, cut in half lengthwise into quarters 23 oz. ea.
serrano chili pepper, seeded, 1/4" sliced 56 oz. 35  ea.
vegetable oil cups
1. Place the onion, tomato, red pepper and chili peppers into a large bowl or pan.  Add the oil and toss to coat.
Weight Measure
garlic, peeled, minced 2 oz. 1/2  cups
2. Heat a large skillet over medium heat.  Add the vegetables and cook for 3 minutes, stirring occasionally.  Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally.  Remove and reserve the chili peppers from the skillet.
Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb. qt.
water qt.
fresh parsley, chopped 1 oz. 1/2  cups
refrigerated lump crabmeat, drained 8 oz. cups
black pepper, cracked 1/2  tsp.
3. Remove the remaining vegetables to a blender. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a saucepan and cook over medium heat until the mixture is hot and bubbling.  Stir in the crabmeat and cook for 2 minutes or until the mixture is hot.  Season with ground black pepper.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP- Hold hot at 140°F or higher for service.
Weight Measure
lime, cut into 4 wedges ea.
4. Mince the reserved chili peppers.  Sprinkle the soup with the chili peppers and serve with the lime slices.

Portion size = 1 cup (8 oz. ladle)
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