Grilled chicken, hominy, kidney beans, peppers and spices simmered in Campbell's® Signature Low Sodium Chicken Culinary Foundation, finished with lime and cilantro.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|canola oil||4 tbsp.|
|onion||33 oz.||5 667/1000 cups|
|garlic||2.25 oz.||8 tbsp.|
|celery||16 oz.||4 1/2 cups|
|green pepper||18.5 oz.||3 1/2 cups|
|red bell pepper||15.5 oz.||3 cups|
|poblano chile||15.5 oz.||3 cups|
|cumin||2 1/8 tsp.|
|ground coriander||4 1/8 tsp.|
|ground chipotle chile powder||4 1/8 tsp.|
|bay leaf||4 1/8 ea.|
|diced tomatoes||40 oz.||4 3/4 cups|
|grilled chicken breast||49 oz.||10 cups|
|low sodium kidney beans||67 oz.||12 cups|
|canned white hominy||46.5 oz.||4 667/1000 cups|
|lime juice||4 fl oz.|
|cilantro||0.5 oz.||0 3/4 cups|
|kosher salt||3 tbsp.|
|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.
2. Stir in cumin, coriander, chipotle chili powder, and bay leaves. Cook until slightly fragrant.
|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.
|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.
|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.