175 mls/6 oz
Featured Maple Leaf Product: Fully Cooked Diced Chicken 1/2″ (#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|
|Diced 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|
- 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 if desired.
Top with crushed tortilla chips and serve with crusty roll, sliced cheese, and garnish with avocado slices (sides not included in the nutritional information).
Nutritional Info per 175 mls/6 oz
|Total Fat||7 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.06 g|
|Total Dietary Fibre||4 g|
|Total Sugars||4 g|
|Vitamin A||43.22 RE|
|Vitamin C||10.9 mg|
|Calories from Protein||19 %|