GRILLED CHICKEN & HOMINY SOUP

Made With:

Bases, Broths & Stocks

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.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 112
% Daily Value
Total Fat 2.3g
4%
Saturated Fat 0.3g
2%
Cholesterol 19mg
6%
Sodium 498mg
21%
Total Carbohydrate 12.8g
4%
Dietary Fiber 3.2g
13%
Protein 10g
20%
Vitamin A 11%
Vitamin C 63%
Calcium 4%
Iron 6%
Total Time

40 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Yields

Grilled chicken, hominy, kidney beans, peppers and spices simmered in Campbell's® Signature Low Sodium Chicken Culinary Foundation, finished with lime and cilantro.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 112
% Daily Value
Total Fat 2.3g
4%
Saturated Fat 0.3g
2%
Cholesterol 19mg
6%
Sodium 498mg
21%
Total Carbohydrate 12.8g
4%
Dietary Fiber 3.2g
13%
Protein 10g
20%
Vitamin A 11%
Vitamin C 63%
Calcium 4%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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
canola oil tbsp.
onion, diced 1/4-inch 33 oz. 5 667/1000  cups
garlic, peeled, minced 2 oz. tbsp.
celery, diced 1/4-inch 16 oz. 4 1/2  cups
green pepper, diced 1/4-inch 19 oz. 3 1/2  cups
red bell pepper, diced 1/4-inch 16 oz. cups
poblano chile, ounce 16 oz. cups
1. Heat oil over medium high heat in a large stock pot or kettle. Add onions, garlic, celery and peppers. Sweat until onions are transparent.
 
Weight Measure
cumin, ground 2 1/8  tsp.
ground coriander 4 1/8  tsp.
ground chipotle chile powder 4 1/8  tsp.
bay leaf, individual leaf(ves) 4 1/8  ea.

2. Stir in cumin, coriander, chipotle chili powder, and bay leaves. Cook until slightly fragrant.

 
Weight Measure
diced tomatoes, undrained 40 oz. 4 3/4  cups
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 24  cups
3. Add tomatoes, Campbell's® Signature Low Sodium Chicken Culinary Foundation and water. Bring to a simmer. Cook for 15 minutes, or until vegetables are tender.

 
Weight Measure
grilled chicken breast, diced 1/2-inch 49 oz. 10  cups
low sodium kidney beans, canned, rinsed, drained 67 oz. 12  cups
canned white hominy 47 oz. 4 667/1000  cups
4. Add chicken, beans and hominy. Bring to a simmer. Cook for 5 minutes.

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

 
Weight Measure
lime juice fl oz.
cilantro, chopped 1 oz. 0 3/4  cups
kosher salt tbsp.
5. Stir in lime juice and cilantro.

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

NOTE: Remove all bay leaves before use.

6. To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.
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