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Mexicali Chicken Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 130
Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 910mg 38%
Potassium 200mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 9g  
 
Vitamin A 0% Vitamin C 15%
Calcium 4% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 Tbsp Vegetable Oil (#1)
1 Tbsp Custom Culinary® Gold Label Chicken Base (#1)
1 1/2 lbs Chicken Beasts, Boneless, Skinless, Medium Diced
3/4 cup Bacon, Fine Diced
2 Tbsps Vegetable Oil (#2)
2 cups Onions, Small Diced
2 tsps Garlic, Fresh Minced
3 qts Water (#1)
1/3 cup Custom Culinary® Gold Label Chicken Base (#2)
1 3/4 cups Black beans, Canned, in Sauce
1 cup Roasted Red Peppers, Canned, Drained, Small Diced
1 cup Picante sauce, Mild, Prepared
3 cups Tomatoes, Canned, Diced in Juice
1/2 cup Green Chilies, Canned, Diced
1/2 Tbsp Cumin, Ground
1/2 tsp Chili Powder
1/2 cup Water (#2)
1/4 cup Cornstarch
6 each (6 Corn Tortillas, Julienne Cut

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a large bowl, combine Custom Culinary Gold Label® Chicken Base (#1) and oil (#1). Mix until well blended. Add chicken and toss until evenly coated. Set Aside.
  2. In a 6 quart sauce pot, over medium high heat, sauté bacon until crisp.
  3. Add oil (#2) add seasoned chicken meat, onions and garlic. Sauté until evenly browned.
  4. Add water (#1), Custom Culinary® Gold Label Chicken Base (#2), black beans, peppers, picante sauce, tomatoes, green chilies, cumin and chili powder.
  5. Heat to boiling, reduce heat and simmer 10-15 minutes, stirring occasionally.
  6. In a small bowl, blend water (#2) and cornstarch until smooth using a wire whisk.
  7. Gradually pour slurry mixture into the hot soup, stirring constantly. Heat to boiling for 2-3 minutes.
  8. Add tortilla strips, cook 2 minutes, stirring occasionally.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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