MEDITERRANEAN CHICKEN & ONION DIPPING SAUCE

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Nutrition Facts
Serving Size
1 SERVING ( 1/2 CUP DIP PLUS 1 CUP TORTILLA CHIPS)
Amount Per Serving
Calories 478
% Daily Value
Total Fat 18.6g
29%
Saturated Fat 5.8g
29%
Cholesterol 40mg
13%
Sodium 961mg
40%
Total Carbohydrate 35.3g
12%
Dietary Fiber 4.1g
16%
Protein 16.5g
33%
Vitamin A 13%
Vitamin C 30%
Calcium 19%
Iron 8%
Total Time

55 min.

Serving & Size

1 SERVING ( 1/2 CUP DIP PLUS 1 CUP TORTILLA CHIPS)

Yields

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, Campbell’s® Cream of Chicken Condensed Soup, caramelized onions and shredded pepper jack cheese melted to perfection.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING ( 1/2 CUP DIP PLUS 1 CUP TORTILLA CHIPS)
Amount Per Serving
Calories 478
% Daily Value
Total Fat 18.6g
29%
Saturated Fat 5.8g
29%
Cholesterol 40mg
13%
Sodium 961mg
40%
Total Carbohydrate 35.3g
12%
Dietary Fiber 4.1g
16%
Protein 16.5g
33%
Vitamin A 13%
Vitamin C 30%
Calcium 19%
Iron 8%

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
olive oil tbsp.
onion, sliced 12 oz. cups
red bell pepper, sliced 9 oz. cups
garlic, peeled, minced tbsp.
dried rosemary leaves, crushed 1 1/2  tbsp.
crushed red pepper, flakes 0 1/2  tsp.
frozen artichoke hearts, drained, quartered 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.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea cans
water cups
cooked chicken, shredded 16 oz. cups
kosher salt 0 1/2  tsp.
Cheddar and pepper Jack cheese blend, shredded 8 oz. cups
Asiago cheese, shredded 8 oz. cups
fresh parsley, minced 1 oz. 0 1/2  cups
3. Add Campbell’s® 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.

 
Weight Measure
pita chips 33 oz. 24  cups
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.

 
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