Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 144
% Daily Value
Total Fat 3.9g
Saturated Fat 1.1g
Cholesterol 34mg
Sodium 520mg
Total Carbohydrate 12.1g
Dietary Fiber 2.7g
Protein 14.6g
Vitamin A 11%
Vitamin C 3%
Calcium 13%
Iron 5%
Total Time

40 min.

Serving & Size

1 CUP (8 FL OZ)

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This is a simple chili to make using a southwestern seasoning blend, Salsa and a frozen Mexican mixed vegetable blend spiked up with cilantro to finish.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
50 oz.
Pace® Chunky Salsa- Mild
vegetable oil tbsp.
Vidalia onion 1.25 lb. qt.
garlic tbsp.
southwest seasoning blend tbsp.
water qt.
cooked chicken 3 lb. qt.
frozen Mexican vegetable blend (corn, black beans, poblano peppers, red peppers, onion) 2 lb. 1 1/2  qt.
black beans 2 lb. qt.
cilantro cups
reduced fat sharp Cheddar cheese 1 1/2  cups
1. In large, heavy soup pot, heat oil over medium-high heat; add onions and sauté 5-6 minutes. Stir in garlic and continue cooking 2-3 minutes, stirring often.

2. Add seasoning blend and cook 2 minutes.
3. Pour in Soup, Salsa and water and bring mixture to a simmer; cook 5 minutes.
4. Stir in chicken, vegetables and beans and return to a simmer; cook 5 minutes. Stir in cilantro. CCP: Hold hot at 140°F. or higher for service.
5. To Serve: Ladle 8 oz./1 cup chicken chili into a hot bowl and sprinkle top with 1 Tbsp. shredded cheese to garnish.

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