CHICKEN TINGA BOWL MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
Nutrition Facts
Serving Size
SERVING (1-1/2 CUPS;)
Amount Per Serving
Calories 695
% Daily Value
Total Fat 18g
28%
Saturated Fat 4.9g
25%
Cholesterol 109mg
36%
Sodium 537mg
22%
Total Carbohydrate 81.3g
27%
Dietary Fiber 9.5g
38%
Protein 49.1g
98%
Vitamin A 3%
Vitamin C 11%
Calcium 15%
Iron 16%

chicken tinga bowl made with campbell’s® condensed tomato soup

Brown rice topped with slow simmered, shredded chicken breast, onions, garlic, tomato soup, cumin, chipotle peppers in a bowl topped with black beans, corn, Monterrey jack cheese, avocado, cilantro, and tortillas. 

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
canola oil 0.25 cup
onion , sliced thin 9.000 oz. 2 cup
garlic , minced 1 tbsp.
black pepper , ground 0.5 tsp.
dried oregano leaves 1 tbsp.
cumin , ground 1 tsp.
canned chipotle pepper , pureed 1.000 oz. 2 tsp.
cilantro , chopped 2 tbsp.
cooked chicken , breast, shredded 96.000 oz. 19.5 cup
Swanson® Natural Goodness® Chicken Broth 1 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
cooked brown rice 134.000 oz. 24 cup
frozen whole kernel corn , thawed, drained 36.000 oz. 6 cup
black beans , canned, rinsed, drained 39.000 oz. 6 cup
Monterey Jack cheese , shredded 14.000 oz. 3 cup
avocado , ripe, peeled, pitted, sliced 4 ea.
corn tortilla , 6-inch, warmed 17.000 oz. 24 ea.
cilantro , sprigs 0.5 cup
1.  Using a medium sauce pot, heat canola oil over medium heat.
 
2.  Add onions.  Sauté for 2-3 minutes.  
 
3.  Add garlic.  Cook for additional 1 minute.
 
4.  Add black pepper, oregano, cumin and chipotle peppers.  Cook for 3-4 minutes.
 
5.  Add chopped cilantro, chicken and Swanson® Natural Goodness® Chicken Broth.  Simmer for 5 minutes.
 
6.  Add Campbell’s® Condensed Tomato Soup.  Let simmer on low to medium heat for 20 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
7.  Remove chicken breast from sauce.  Pull into shreds.  Return chicken to sauce and reserve.
 
CCP: Hold for hot service at 140°F or higher until needed.
 
8.  Assemble each bowl in the following order:
• 1 cup (#4 scoop) cooked brown rice
• 1/2 cup (#8 scoop) tomato chicken mixture
• 1/3 cup (#12 scoop) corn
• 1/3 cup (#12 scoop) black beans 
• 1/8 cup (#30 scoop) shredded Monterey jack cheese 
• 3 slices of avocado
 
9. To Serve: Garnish each bowl with 1 tortilla cut in 6 pieces and a sprig of cilantro.  Serve immediately.

Brown rice topped with slow simmered, shredded chicken breast, onions, garlic, tomato soup, cumin, chipotle peppers in a bowl topped with black beans, corn, Monterrey jack cheese, avocado, cilantro, and tortillas. 

  • Total time: 45 minutes
  • Servings: 24
Ingredient Weight Measure
canola oil 0.25 cup
onion , sliced thin 9.000 oz. 2 cup
garlic , minced 1 tbsp.
black pepper , ground 0.5 tsp.
dried oregano leaves 1 tbsp.
cumin , ground 1 tsp.
canned chipotle pepper , pureed 1.000 oz. 2 tsp.
cilantro , chopped 2 tbsp.
cooked chicken , breast, shredded 96.000 oz. 19.5 cup
Swanson® Natural Goodness® Chicken Broth 1 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
cooked brown rice 134.000 oz. 24 cup
frozen whole kernel corn , thawed, drained 36.000 oz. 6 cup
black beans , canned, rinsed, drained 39.000 oz. 6 cup
Monterey Jack cheese , shredded 14.000 oz. 3 cup
avocado , ripe, peeled, pitted, sliced 4 ea.
corn tortilla , 6-inch, warmed 17.000 oz. 24 ea.
cilantro , sprigs 0.5 cup
1.  Using a medium sauce pot, heat canola oil over medium heat.
 
2.  Add onions.  Sauté for 2-3 minutes.  
 
3.  Add garlic.  Cook for additional 1 minute.
 
4.  Add black pepper, oregano, cumin and chipotle peppers.  Cook for 3-4 minutes.
 
5.  Add chopped cilantro, chicken and Swanson® Natural Goodness® Chicken Broth.  Simmer for 5 minutes.
 
6.  Add Campbell’s® Condensed Tomato Soup.  Let simmer on low to medium heat for 20 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
7.  Remove chicken breast from sauce.  Pull into shreds.  Return chicken to sauce and reserve.
 
CCP: Hold for hot service at 140°F or higher until needed.
 
8.  Assemble each bowl in the following order:
• 1 cup (#4 scoop) cooked brown rice
• 1/2 cup (#8 scoop) tomato chicken mixture
• 1/3 cup (#12 scoop) corn
• 1/3 cup (#12 scoop) black beans 
• 1/8 cup (#30 scoop) shredded Monterey jack cheese 
• 3 slices of avocado
 
9. To Serve: Garnish each bowl with 1 tortilla cut in 6 pieces and a sprig of cilantro.  Serve immediately.

Made with:

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