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.
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.
|half and half||2 cups|
|diced tomatoes||9 oz.||1 1/2 cups|
|frozen whole kernel corn||11 oz.||2 cups|
|black beans||4 oz.||0 3/4 cups|
|canned chipotle pepper||2 tbsp.|
|olive oil||2 tbsp.|
|roasted chicken||3 lb.|
|yellow corn tortilla strips||12 oz.||3 qt.|
|pepper Jack cheese||6 oz.||1 1/2 cups|
|cilantro||0.25 oz.||0 1/2 cups|
|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.|