Swanson® Chicken Broth and Pace® Mild Chunky Salsa combine with chicken, green chiles, garlic powder, sour cream, Cheddar cheese, tomato, and tortilla chips. Garnished with green onions and cilantro, this authentic dish is perfect to spice up any menu.
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.
|onion||1 lb.||1 qt.|
|cooked diced chicken||3.75 lb.||3 qt.|
|green chiles||3 lb.||1 1/2 qt.|
|garlic powder||1 tsp.|
|tortilla chips||2 lb.|
|sour cream||1.5 lb.||3 cups|
|Cheddar cheese||1.5 lb.||1 1/2 qt.|
|tomato||1.5 lb.||1 qt.|
|green onion||2 cups|
|1. In large saucepot mix broth, onions and chicken. Heat to a boil. Reduce heat to medium. Cook 20 minutes or until onions are tender.|
|2. Add salsa, chilies, garlic powder and tortilla chips. CCP: Heat until internal temperature is 165°F. or higher and chips are soft and soup is slightly thickened, about 15 minutes.|
|3. Stir in cilantro.|
|4. CCP: Hold at 140°F or higher. Portion using 8-oz. ladle (1 cup). Top with sour cream, cheese, tomatoes and green onions.|