SOUTHWEST CHIPOTLE CHICKEN MADE WITH CAMPBELL’S® SIGNATURE REDUCED SODIUM TOMATO BASIL

Campbell’s® Culinary Reserve Frozen Ready to Eat Reduced Sodium Tomato Basil Soup, 4 Pound Pouches, 4-Pack

Chicken, black beans, green chili peppers, corn, and chipotle peppers cooked in a tomato sauce served over a bed of white rice. Featuring
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup.

Total time:
Serving size: EACH ( 1 3/4 cup serving)

Ingredient	Weight	Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw	48.000 oz.	3
cilantro , chopped		2 tbsp.
garlic , chopped		2 tbsp.
black pepper		1 tsp.
olive oil		3 tbsp.
white onion , sliced	7.000 oz.	2 cup
canned chipotle pepper , chopped		3 tbsp.
black beans , canned, rinsed, drained	13.000 oz.	3 cup
green chili pepper	7.000 oz.	2 cup
frozen whole kernel corn	11.000 oz.	2 cup
grape tomatoes , cut in half	6.000 oz.	2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup	64.000 oz.	2 qt.
bottled or canned lime juice		2 fl oz.
cooked white rice	72.000 oz.	9 cup

1. In a large mixing bowl, season chicken with 1 tablespoon cilantro, 1 tablespoon garlic & black pepper and 1 tablespoon of oil.

2. Roast chicken in 350°F oven for 5-6. Reserve. Once cooled, cut into slices.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Using a large sauce pot, heat remaining oil over medium heat. Add onions, chipotle and remaining garlic. Cook for 4-5 minutes.

4. Add black beans, green chilies, corn, tomatoes and Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup. Reduce heat to low. Simmer for 12 minutes.

5. Add lime juice.

CCP: Hold for hot service at 140°F or higher until needed.

6. To serve, portion the following into a serving bowl and serve immediately:

• 3/4 cup (1-#8 + 1-#4 scoop) cooked rice

• 1 cup (8 oz ladle) soup mixture

• 3-4 pieces of chicken strips/tenders

Total time:
Serving size: EACH ( 1 3/4 cup serving)

Ingredient	Weight	Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw	48.000 oz.	3
cilantro , chopped		2 tbsp.
garlic , chopped		2 tbsp.
black pepper		1 tsp.
olive oil		3 tbsp.
white onion , sliced	7.000 oz.	2 cup
canned chipotle pepper , chopped		3 tbsp.
black beans , canned, rinsed, drained	13.000 oz.	3 cup
green chili pepper	7.000 oz.	2 cup
frozen whole kernel corn	11.000 oz.	2 cup
grape tomatoes , cut in half	6.000 oz.	2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup	64.000 oz.	2 qt.
bottled or canned lime juice		2 fl oz.
cooked white rice	72.000 oz.	9 cup

3. Using a large sauce pot, heat remaining oil over medium heat. Add onions, chipotle and remaining garlic. Cook for 4-5 minutes.

4. Add black beans, green chilies, corn, tomatoes and Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup. Reduce heat to low. Simmer for 12 minutes.

5. Add lime juice.

CCP: Hold for hot service at 140°F or higher until needed.

6. To serve, portion the following into a serving bowl and serve immediately:

• 3/4 cup (1-#8 + 1-#4 scoop) cooked rice

• 1 cup (8 oz ladle) soup mixture

• 3-4 pieces of chicken strips/tenders

Nutrition Facts

Serving Size

EACH ( 1 3/4 cup serving)

Amount Per Serving

Calories 483

% Daily Value

Total Fat 8g

12%

Saturated Fat 2.1g

11%

Cholesterol 76mg

25%

Sodium 445mg

19%

Total Carbohydrate 65.7g

22%

Dietary Fiber 6.4g

26%

Protein 34.9g

70%

Vitamin A 4%

Vitamin C 74%

Calcium 5%

Iron 27%

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