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Creamy Chicken & Bean Soup

Made With:



Diced chicken simmered in its own rich creamy broth.

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Pureed Diet: Puree soup in small batches in food processor. Reheat the soup, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds. HACCP Steps: 1. If soup is to be used immediately, hold at 60°C (140°F). 2. If soup is to be used the next day, it must reach 20°C (68°F) within 2 hours or 4°C (40°F) within 4 hours. 3. Soup may be held under refrigeration <4°C (40°F) for a maximum of 4 days. 4. Soup may be reheated one time only, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds.

Total Time


Serving & Size

8 oz / 250 mL

Combining Campbell’s® Condensed Cream of Chicken soup with diced chicken and beans creates a hearty, satisfying meal.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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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
Vegetable Oil 1 tbsp 15  mL
Onions, chopped 1 1/4 cups 325  mL
1. Heat oil in a stockpot. Add onion and sauté over medium heat until tender.
Ingredients Weight Measure
Weight Measure
Campbell's® Condensed Cream of Chicken Soup 48 oz 1 1/2  L
Milk, whole 5 3/4 cups 1 2/5  L
Great Northern or White Kidney Beans, canned, drained 5 cups 1 1/4  L
Canned Green Peas, drained 2 cups 500  mL
Chicken Breast, cooked, diced 1/4" 12 oz 360  g
Garlic Powder 1 tsp mL
Oregano, dried 1/2 tsp 2 1/2  mL
Cumin, ground (optional) 1/2 tsp 2 1/2  mL
2. Add soup, milk, beans, chicken, green peas and seasonsings; stir until fully blended.
3. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low; simmer 10 to 15 minutes or until fully heated.
Garnish: Pour soup into bowls and garnish with crisp bacon.


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