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Southwest Cheesy Chicken Tomato Soup
A healthy option for healthcare facilities that want to add flavor to a classic.
Photograph courtesy of Campbell's Foodservice
Sponsored by Campbell's Foodservice
Try our Southwest Cheesy Chicken Tomato Soup made with Campbell's® Healthy Request® Condensed Tomato Soup. Served with tortilla chips for crunch, this cheesy twist on tomato soup is packed with flavor!
Ingredients
Campbell's® Healthy Request® Condensed Tomato Soup 50 oz. can: 3 cans
green onion, chopped: 1/2 oz.
reduced fat Cheddar cheese, shredded: 25 oz.
low sodium kidney beans, canned, rinsed, drained: 56 oz.
no salt added diced tomatoes, undrained: 52 oz.
salt free Mexican seasoning blend: 3 oz.
cooked diced chicken, frozen, thawed: 75 oz.
water, full 50 oz. soup can: 3 cans
yellow corn tortilla chips: 50 oz.
Steps
Prepare Campbell’s Healthy Request® Tomato Soup according to label directions. CCP: Heat to 145°F. CCP: Hold for hot service at 140°F.
2. Combine chicken and seasoning blend. Place in serving pans. CCP: Cover pans and heat to 165°F. CCP: Hold for hot service at 140°F.
3. Place the tomatoes and beans into separate serving pans. Cover pans and heat in a steamer or oven. CCP: Heat to 145°F. CCP: Hold for hot service at 140°F.
4. For each serving, portion the following foods/amounts into each serving bowl:
1 1/2 oz. (3 1/3 tbsp. or #20 scoop) cooked chicken
2 tbsp. (#30 scoop) heated tomatoes
2 tbsp. (#30 scoop) heated beans
6 fl. oz. ladle prepared Campbell’s Healthy Request® Tomato Soup
5. Top with 1/2 oz. (2 tbsp. or #30 scoop) cheese and a pinch of green onion.
6. Serve immediately with 1 oz. tortilla shell rounds on the side.
Yield: 50, 10 fl. oz. servings
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