SOUTHWEST CHIPOTLE CHICKEN
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%

southwest chipotle chicken

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: 40 minutes
  • Servings: 12
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, remaining cilantro 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

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: 40 minutes
  • Servings: 12
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, remaining cilantro 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

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