This delicious sauce is perfect for dipping chips and vegetables or as a topper for enchiladas or taquitos. This Mediterranean inspired sauce is made with creamy ancho chicken, Campbells® Cream of Chicken Condensed Soup, caramelized onions and shredded pepper jack cheese melted to perfection.
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.
|olive oil||2 tbsp.|
|onion||12 oz.||3 cups|
|red bell pepper||9 oz.||3 cups|
|dried rosemary leaves||1 1/2 tbsp.|
|crushed red pepper||0 1/2 tsp.|
|frozen artichoke hearts||3 cups|
|cooked chicken||16 oz.||4 cups|
|kosher salt||0 1/2 tsp.|
|Cheddar and pepper Jack cheese blend||8 oz.||2 cups|
|Asiago cheese||8 oz.||2 cups|
|fresh parsley||1 oz.||0 1/2 cups|
|pita chips||33 oz.||24 cups|
|1. In a large pan, heat oil over medium-high heat. Add onions and peppers. Sauté 5-6 minutes. Stir in garlic, rosemary and red pepper flakes. e Cook for 2 minutes, stirring often.
2. Add artichokes. Cook until heated through.
|3. Add Campbells® Cream of Chicken Soup and water. Bring to a simmer.
4. Stir in chicken and salt. Return to simmer.
5. Mix in cheeses and parsley. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|6. To Serve: Using a 4 oz. ladle, portion 1/2 cup hot sauce into an oven-to-table ramekin. Serve with 1 cup pita chips. Serve immediately.