Made with bell peppers and pepper jack cheese, this sauce is spicy and flavorful.
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.
|olive oil||0 1/4 cups|
|green pepper||4 ea.|
|dried chipotle pepper||2 tsp.|
|water||60 fl oz.|
|pepper Jack cheese||12 oz.|
|1. Place olive oil in a saucepan over medium heat. When hot, add bell peppers and sauté for 2 minutes.|
|2. Add garlic and chipotle powder. Continue to cook for 1 minute.|
|3. Add water and Campbells® Cream of Mushroom Condensed Soup. Bring to a boil then reduce heat to a simmer for 10 minutes.
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. Blend mixture and slowly add in cheese until melted. Serve warm.|
- Use more chipotle powder if more heat is desired.
- If chipotle powder in unavailable, substitute cayenne pepper.
- Great with chicken breast, pastas, dishes made with sausages, pork, turkey, and red meat. Also delicious as a sauce for vegetable side dishes.