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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||2 tbsp.|
|Vidalia onion||1.25 lb.||1 qt.|
|southwest seasoning blend||2 tbsp.|
|cooked chicken||3 lb.||2 qt.|
|frozen Mexican vegetable blend (corn, black beans, poblano peppers, red peppers, onion)||2 lb.||1 1/2 qt.|
|black beans||2 lb.||1 qt.|
|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.|