Nutrition Facts

Serving Size
Amount Per Serving
Calories 499
% Daily Value
Total Fat 19.6g
Saturated Fat 8.6g
Cholesterol 117mg
Sodium 1025mg
Total Carbohydrate 41.5g
Dietary Fiber 6.3g
Protein 37.4g
Vitamin A 18%
Vitamin C 10%
Calcium 19%
Iron 10%
Total Time

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Serving & Size


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Indulge in the Southwestern flavors of diced tomatoes, corn, black beans, roasted chicken simmered in Campbell's Cream of Potato soup and garnished with Pace Chunky Salsa.

Recipe Yields:

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

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Ingredients Weight Measure
1. In a large pot, combine Campbells® Condensed Cream of Potato Soup and half & half. Bring to a simmer. Reduce heat and keep warm.

2. In a bowl, toss tomatoes, corn, beans and chipotle. Cover and keep refrigerated until ready to use.
3. In a braiser or sauté pan, heat oil over medium-high heat. Add garlic and sauté 1 minute. Add cooked chicken and tomato vegetable mixture. Heat through. Stir in warm cream base and bring to a simmer. Keep warm.

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

CCP: Hold for hot service at 140°F or higher until needed.
4. To Serve: For each serving, place 1 cup crisp tortilla strips in bottom of soup bowl.  Using an 8 oz. ladle, portion 1 cup creamy chicken-tomato mixture over top. Sprinkle with 2 tablespoons each shredded cheese and salsa. Garnish with 2 teaspoons cilantro. Serve immediately.

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