SOUTHWESTERN CHICKEN CHILI

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Sauces/Gravies

Pace® Chunky Salsa- Mild

Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 144
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 1.1g
6%
Cholesterol 34mg
11%
Sodium 520mg
22%
Total Carbohydrate 12.1g
4%
Dietary Fiber 2.7g
11%
Protein 14.6g
29%
Vitamin A 11%
Vitamin C 3%
Calcium 13%
Iron 5%
Total Time

40 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 144
% Daily Value
Total Fat 3.9g
6%
Saturated Fat 1.1g
6%
Cholesterol 34mg
11%
Sodium 520mg
22%
Total Carbohydrate 12.1g
4%
Dietary Fiber 2.7g
11%
Protein 14.6g
29%
Vitamin A 11%
Vitamin C 3%
Calcium 13%
Iron 5%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, chopped 1 lb. qt.
garlic, peeled, minced tbsp.
southwest seasoning blend tbsp.
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.
Made With:

Sauces/Gravies

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup 50 oz. cans
Made With:

Soups

Pace® Chunky Salsa- Mild

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Pace® Chunky Salsa- Mild qt.
water qt.
3. Pour in Soup, Salsa and water and bring mixture to a simmer; cook 5 minutes.
Weight Measure
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, canned, rinsed, drained 2 lb. qt.
cilantro, minced cups
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.
Weight Measure
reduced fat sharp Cheddar cheese, shredded 1 1/2  cups
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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