Flavorful hot soup made with Campbell's® Healthy Request® Cream of Chicken Soup and chunks of chicken and beans, seasoned perfectly to complement any meal.
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.
|vegetable oil||1 tbsp.|
|onion||7 oz.||1 1/4 cups|
|green chiles||1.75 oz.||0 333/1000 cups|
|half and half||5 3/4 cups|
|frozen peas and carrots||12.5 oz.||2 1/2 cups|
|great northern beans||47 oz.||5 cups|
|cooked diced chicken||10 oz.||2 1/2 cups|
|garlic powder||1 tsp.|
|dried oregano leaves||0 1/2 tsp.|
|anise seeds||0 1/4 tsp.|
|1. Heat oil in a stockpot. Add onion and sauté over medium heat until tender. Add chilies; sauté 1 minute.|
|2. Add soup, half-and-half, beans, chicken and seasonings; stir until fully blended.
3. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low; simmer 10 to 15 minutes or until heated to 165 degrees F.
4. CCP: Serve immediately or hold for hot service at 140 degrees F or higher.
5. To serve: portion with an 8 oz ladle (1 cup).