A Mexican-style soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, accented with chilies, cumin, tomatoes and cilantro, accompanied by crispy tortilla strips. Great Mexican flavor with less than 600 mg of sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|corn tortilla||1.5 lb.||24 ea.|
|vegetable cooking spray|
|vegetable oil||2 tbsp.|
|onion||1.5 lb.||1 qt.|
|garlic||1 oz.||0 1/4 cups|
|red bell pepper||16 oz.||3 1/4 cups|
|frozen whole kernel corn||14.5 oz.||3 cups|
|ground coriander||0 1/2 tbsp.|
|ancho chili powder||1 1/2 tbsp.|
|ground chipotle chile powder||1 tsp.|
|no salt added diced tomatoes||51 oz.||1 1/2 qt.|
|bay leaf||3 ea.|
|cilantro||1 oz.||1 1/2 cups|
|Cheddar cheese||4 oz.||1 cups|
|kosher salt||4 tsp.|
|1. Julienne half tortillas and lay in an even layer on a sheetpan. Spray with non-stick cooking spray, toss and respray. Bake in 350°F. oven for 10-12 minutes or until crispy and golden. Remove and cool. Reserve for garnish.
2. Bake remaining tortillas in an even layer on sheetpans for 15 minutes, turning once, to crisp and slightly brown. Remove from heat, cool and grind in a food processor until smooth. Hold.
CCP: Cover and hold at 41°F until needed.
|3. In a kettle, heat oil to sauté vegetables:
|4. Pour in tomato dices with liquid and bring to a simmer.|
5. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, bay leaves, reserved ground tortillas. Bring to a simmer and cook 30 minutes.
6. Just before serving, remove bay leaves. Stir in cilantro and salt.
|7. Using an 8 oz. ladle, portion 1 cup into soup bowl. Top each serving with 1 teaspoon shredded cheese and several reserved tortilla strips. Serve immediately.|