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Recipes

Chicken Tinga Bowl

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

* Can also use Campbell’s® Condensed Reduced Sodium Tomato soup, 12 x 1.36 L (48 oz), code #18987

Total Time

55 min.

Serving & Size

250 mL (1 cup)

Brown rice topped with slow simmered, shredded chicken breast, onions, garlic, tomato soup, cumin, chipotle peppers in a bowl topped with black beans, corn, Monterrey jack cheese, avocado, cilantro, and tortillas.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Canola oil 1/4 cup 62  mL
1. Using a medium sauce pot, heat canola oil over medium heat.
Ingredients Weight Measure
Weight Measure
Onion, sliced thin 2 cups 500  mL
2. Add onions. Sauté for 2-3 minutes.
Ingredients Weight Measure
Weight Measure
Garlic, minced 1 tbsp 15  mL
3. Add garlic. Cook for additional 1 minute.
Ingredients Weight Measure
Weight Measure
Black pepper, ground 1/2 tsp 2  mL
Oregano leaves, dried 1 tbsp 15  mL
Cumin, ground 1 tsp 5  mL
Chipotle pepper, canned, pureed 2 tsp 10  mL
4. Add black pepper, oregano, cumin and chipotle peppers. Cook for 3-4 minutes.
Ingredients Weight Measure
Weight Measure
Cilantro, chopped 2 tbsp 30  mL
Chicken, breast, cooked, shredded 19 1/2 cups 5  L
Campbell’s® Chicken Broth 1 cup 250  mL
5. Add chopped cilantro, chicken and Campbell’s® Chicken Broth. Simmer for 5 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Tomato soup* 1 can 48 oz. 1  can 1.36 L
6. Add Campbell’s® Condensed Tomato Soup. Let simmer on low to medium heat for 20 minutes.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.

Remove chicken breast from sauce. Pull into shreds. Return chicken to sauce and reserve.

CCP: Hold for hot service at 140°F / 60°C or higher until needed.
Ingredients Weight Measure
Weight Measure
Brown rice, cooked 24 cups 6  L
Frozen corn, whole kernel, thawed, drained 6 cups 1  L
Black beans, canned, rinsed, drained 6 cups 1  L
Monterey Jack cheese, shredded 3 cups 750  mL
Avocado, ripe, peeled, pitted, sliced 4 each 4  each
Corn tortilla, 6-inch, warmed 24 each 24  each
Cilantro, sprigs 1/2 cup 125  mL
Assemble each bowl in the following order:
• 1 cup (#4 scoop) cooked brown rice
• 1/2 cup (#8 scoop) tomato chicken mixture
• 1/3 cup (#12 scoop) corn
• 1/3 cup (#12 scoop) black beans
• 1/8 cup (#30 scoop) shredded Monterey jack
cheese • 3 slices of avocado


To Serve: Garnish each bowl with 1 tortilla cut in 6 pieces and a sprig of cilantro. Serve immediately.

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