175 mls/6 oz
Featured Maple Leaf Product: 1/2″ Diced Cooked Chicken (#43848)
|Diced Chicken, 1/2", ckd||750 g||1 lbs 10 oz|
|Olive Oil||30 ml||2 Tbsp|
|Onions, frz, diced||120 g||4 oz|
|Garlic, minced||20 g||0.7 oz|
|Chili Powder||20 ml||4 tsp|
|Oregano, dry||10 ml||2 tsp|
|Fire-Roasted Tomatoes, canned, diced||1.750 L||7 cups|
|Chicken Broth, reduced sodium||2.75 L||11 1/3 cup|
|Carrots, fresh, thinly sliced||480 g||1 lbs 1 oz|
|Kernel Corn, frozen||325 g||11 oz|
|Black Beans, canned, drained||1 L||4 cups|
|Cilantro, fresh, chopped||25 g||~ 1 oz|
|Cheddar Cheese, shredded||114 g||4 oz|
|Tortilla Chips, crushed||150 g||5 oz|
- The day before, thaw the cooked, diced chicken and hold under refrigeration at <4'C/40'F.
- In a large stockpot/steam jacketed kettle heat oil over medium heat. Saute frozen diced onions and minced garlic until soft. Stir in chili powder, oregano, diced fire-roasted tomatoes, chicken broth and carrots. Bring to boil and then reduce to medium heat and cook for ~ 5 minutes.
- Stir in frozen corn, drained black beans, cilantro and diced chicken. Simmer for ~30-45 minutes. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
- At point of service, using a 6 oz ladle, serve 175 mls/6 oz of soup in a bowl, Garnish with shredded cheese and crushed tortilla chips.
Serve with crusty roll, sliced cheese, and garnish with avocado slices (sides not included in the nutritional information).