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Southwest Cheesy Chicken Tomato Soup

Sponsored content from our partner 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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