SOUTHWEST CHICKEN CORN CHOWDER
Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 185
% Daily Value
Total Fat 7g
11%
Saturated Fat 0.9g
5%
Cholesterol 37mg
12%
Sodium 520mg
22%
Total Carbohydrate 18g
6%
Dietary Fiber 2.6g
10%
Protein 12.7g
25%
Vitamin A 6%
Vitamin C 17%
Calcium 3%
Iron 8%

southwest chicken corn chowder

Cream of Chicken Soup is the base of this Southwest flavored chowder filled with chicken, garlic, corn and black beans and finished with lime and cilantro.

  • Total time: 40 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable oil 3 tbsp.
Vidalia onion , diced 30.000 oz. 1.5 qt.
green and red bell pepper , diced 1.250 lb. 1 qt.
garlic , peeled, minced 2 tbsp.
jalapeño pepper , seeded, minced 2 tbsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
water 1.5 qt.
cooked diced chicken 2.000 lb. 1.25 qt.
cooked ham , diced 6.000 oz. 1 cup
frozen whole kernel corn , roasted 1.250 lb. 1 qt.
black beans , canned, rinsed, drained 1.500 lb. 3 cup
cilantro , minced 1.000 oz. 1 cup
lime juice 0.5 cup
cilantro , sprigs 24 ea.
baked corn tortilla chips , crushed 1.5 cup
1. In large pan or stock pot, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in peppers, garlic and jalapeno continue cooking 3 minutes
2. Stir in Soup and water and bring to a simmer, stirring often.

3. Add chicken, ham, corn, and beans and return to a simmer; cook, stirring often, 10 minutes. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
4. Just before service, stir in cilantro and lime juice.

5. To Serve: For each serving, ladle 1 cup/8 oz. chowder into a bowl and garnish with a sprig of cilantro and 1 Tbsp. crushed tortilla chips, if desired.

Cream of Chicken Soup is the base of this Southwest flavored chowder filled with chicken, garlic, corn and black beans and finished with lime and cilantro.

  • Total time: 40 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable oil 3 tbsp.
Vidalia onion , diced 30.000 oz. 1.5 qt.
green and red bell pepper , diced 1.250 lb. 1 qt.
garlic , peeled, minced 2 tbsp.
jalapeño pepper , seeded, minced 2 tbsp.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
water 1.5 qt.
cooked diced chicken 2.000 lb. 1.25 qt.
cooked ham , diced 6.000 oz. 1 cup
frozen whole kernel corn , roasted 1.250 lb. 1 qt.
black beans , canned, rinsed, drained 1.500 lb. 3 cup
cilantro , minced 1.000 oz. 1 cup
lime juice 0.5 cup
cilantro , sprigs 24 ea.
baked corn tortilla chips , crushed 1.5 cup
1. In large pan or stock pot, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in peppers, garlic and jalapeno continue cooking 3 minutes
2. Stir in Soup and water and bring to a simmer, stirring often.

3. Add chicken, ham, corn, and beans and return to a simmer; cook, stirring often, 10 minutes. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
4. Just before service, stir in cilantro and lime juice.

5. To Serve: For each serving, ladle 1 cup/8 oz. chowder into a bowl and garnish with a sprig of cilantro and 1 Tbsp. crushed tortilla chips, if desired.

Made with:

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