Nutrition Facts

Serving Size

1 Each (1 3/4 cups)

Amount Per Serving

Calories 511

% Daily Value

Total Fat 12.1g

19%

Saturated Fat 2.3g

12%

Cholesterol 76mg

25%

Sodium 473mg

20%

Total Carbohydrate 60.2g

20%

Dietary Fiber 11.1g

44%

Protein 38g

76%

Vitamin A 27%

Vitamin C 8%

Calcium 8%

Iron 23%

smoked paprika & lime chicken bowl

Chicken, chickpeas, carrots, cooked in a tomato sauce accented with chili, smoked paprika and lime, served over a bed of quinoa. Featuring
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup.

Total time: 40 minutes
Servings: 12

Ingredient	Weight	Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw	48.0 oz.	3
paprika , smoked		2 tbsp.
chili powder		2 tbsp.
black pepper		1 tsp.
canola oil		3 tbsp.
white onion , sliced	6.0 oz.	2 cup
carrot , diced	11.0 oz.	2 cup
garlic , chopped		2 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained	13.0 oz.	3 cup
cherry tomatoes , cut in half	6.0 oz.	2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup	64.0 oz.	2 qt.
bottled or canned lime juice	3.0 oz.	0
cooked quinoa	72.0 oz.	9 cup

1. In a large mixing bowl, season chicken with paprika, chili powder, black pepper and 1 tablespoon of oil.

2. Roast chicken in 350°F oven for 13-15 minutes. Reserve. Once cooled, cut into slices.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Using a large sauce pot, heat remaining oil over medium heat. Add onions, carrots and garlic. Cook for 4-5 minutes.

4. Add chickpeas, tomatoes and Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup. Reduce heat to low. Simmer for 12 minutes.

5. Add Lime juice.

CCP: Hold for hot service at 140°F or higher until needed.

6. To serve, portion the following into a serving bowl and serve immediately:

3/4 cup (1-#8 + 1-#4 scoop) cooked quinoa
1 cup (8 oz ladle) soup mixture
4 ounces of chicken slices

Total time: 40 minutes
Servings: 12

Ingredient	Weight	Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw	48.0 oz.	3
paprika , smoked		2 tbsp.
chili powder		2 tbsp.
black pepper		1 tsp.
canola oil		3 tbsp.
white onion , sliced	6.0 oz.	2 cup
carrot , diced	11.0 oz.	2 cup
garlic , chopped		2 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained	13.0 oz.	3 cup
cherry tomatoes , cut in half	6.0 oz.	2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup	64.0 oz.	2 qt.
bottled or canned lime juice	3.0 oz.	0
cooked quinoa	72.0 oz.	9 cup

1. In a large mixing bowl, season chicken with paprika, chili powder, black pepper and 1 tablespoon of oil.

2. Roast chicken in 350°F oven for 13-15 minutes. Reserve. Once cooled, cut into slices.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3/4 cup (1-#8 + 1-#4 scoop) cooked quinoa
1 cup (8 oz ladle) soup mixture
4 ounces of chicken slices

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Nutrition Facts

smoked paprika & lime chicken bowl

Made with:

Campbell’s® Culinary Reserve Frozen Ready to Eat Reduced Sodium Tomato Basil Soup, 4 Pound Pouches, 4-Pack

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