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:
- Serving size:
1 CUP (8 FL OZ)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
4 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. |
|
Swanson® Unsalted Chicken Broth , 32 ounces each |
|
1.5 container |
|
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:
- Serving size:
1 CUP (8 FL OZ)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
4 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. |
|
Swanson® Unsalted Chicken Broth , 32 ounces each |
|
1.5 container |
|
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.
