GRILLED CHICKEN & HOMINY SOUP

GRILLED CHICKEN & HOMINY SOUP

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 9.9g
20%
Vitamin A 10%
Vitamin C 60%
Calcium 4%
Iron 6%
Total Time

40 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
canola oil tbsp.
onion 33 oz. 5 667/1000  cups
garlic 2.25 oz. tbsp.
celery 16 oz. 4 1/2  cups
green pepper 18.5 oz. 3 1/2  cups
red bell pepper 15.5 oz. cups
poblano chile 15.5 oz. 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
water 24  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 fl oz.
cilantro 0.5 oz. 0 3/4  cups
kosher salt tbsp.
Instructions
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.
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