Chicken, black beans, green chili peppers, corn, and chipotle peppers cooked in a tomato sauce served over a bed of white rice. 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 |
|
cilantro , chopped |
|
2 tbsp. |
|
garlic , chopped |
|
2 tbsp. |
|
black pepper |
|
1 tsp. |
|
olive oil |
|
3 tbsp. |
|
white onion , sliced |
7.0
oz. |
2 cup |
|
canned chipotle pepper , chopped |
|
3 tbsp. |
|
black beans , canned, rinsed, drained |
13.0
oz. |
3 cup |
|
green chili pepper |
7.0
oz. |
2 cup |
|
frozen whole kernel corn |
11.0
oz. |
2 cup |
|
grape 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 |
|
2 fl oz. |
|
cooked white rice |
72.0
oz. |
9 cup |
1. In a large mixing bowl, season chicken with 1 tablespoon cilantro, 1 tablespoon garlic & black pepper and 1 tablespoon of oil.
2. Roast chicken in 350°F oven for 5-6. 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, chipotle and remaining garlic. Cook for 4-5 minutes.
4. Add black beans, green chilies, corn, tomatoes, remaining cilantro 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 rice
• 1 cup (8 oz ladle) soup mixture
• 3-4 pieces of chicken strips/tenders
Chicken, black beans, green chili peppers, corn, and chipotle peppers cooked in a tomato sauce served over a bed of white rice. 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 |
|
cilantro , chopped |
|
2 tbsp. |
|
garlic , chopped |
|
2 tbsp. |
|
black pepper |
|
1 tsp. |
|
olive oil |
|
3 tbsp. |
|
white onion , sliced |
7.0
oz. |
2 cup |
|
canned chipotle pepper , chopped |
|
3 tbsp. |
|
black beans , canned, rinsed, drained |
13.0
oz. |
3 cup |
|
green chili pepper |
7.0
oz. |
2 cup |
|
frozen whole kernel corn |
11.0
oz. |
2 cup |
|
grape 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 |
|
2 fl oz. |
|
cooked white rice |
72.0
oz. |
9 cup |
1. In a large mixing bowl, season chicken with 1 tablespoon cilantro, 1 tablespoon garlic & black pepper and 1 tablespoon of oil.
2. Roast chicken in 350°F oven for 5-6. 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, chipotle and remaining garlic. Cook for 4-5 minutes.
4. Add black beans, green chilies, corn, tomatoes, remaining cilantro 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 rice
• 1 cup (8 oz ladle) soup mixture
• 3-4 pieces of chicken strips/tenders
