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 |
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weight_quantity
|
3 tbsp. |
Vidalia onion , diced |
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weight_quantity
30.
oz. |
1.5 qt. |
green and red bell pepper , diced |
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weight_quantity
1.25
lb. |
1 qt. |
garlic , peeled, minced |
wtf
weight_quantity
|
2 tbsp. |
jalapeño pepper , seeded, minced |
wtf
weight_quantity
|
2 tbsp. |
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea |
wtf
weight_quantity
50.
oz. |
1 can |
water |
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weight_quantity
|
1.5 qt. |
cooked diced chicken |
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weight_quantity
2.
lb. |
1.25 qt. |
cooked ham , diced |
wtf
weight_quantity
6.
oz. |
1 cup |
frozen whole kernel corn , roasted |
wtf
weight_quantity
1.25
lb. |
1 qt. |
black beans , canned, rinsed, drained |
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weight_quantity
1.5
lb. |
3 cup |
cilantro , minced |
wtf
weight_quantity
1.
oz. |
1 cup |
lime juice |
wtf
weight_quantity
|
0.5 cup |
cilantro , sprigs |
wtf
weight_quantity
|
24 ea. |
baked corn tortilla chips , crushed |
wtf
weight_quantity
|
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 |
30.0
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 |
50.0
oz. |
1 can |
water | |
1.5 qt. |
cooked diced chicken |
2.0
lb. |
1.25 qt. |
cooked ham , diced |
6.0
oz. |
1 cup |
frozen whole kernel corn , roasted |
1.250
lb. |
1 qt. |
black beans , canned, rinsed, drained |
1.5
lb. |
3 cup |
cilantro , minced |
1.0
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.