Combining Campbell’s® Condensed Cream of Chicken soup with diced chicken and beans creates a hearty, satisfying meal.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||15 mL||1 tbsp|
|Onions, chopped||325 mL||1 1/4 cups|
Campbell's® Condensed Cream of Chicken Soup
|Milk, whole||1.4 L||5 3/4 cups|
|Great Northern or White Kidney Beans, canned, drained||1.25 L||5 cups|
|Canned Green Peas, drained||500 mL||2 cups|
|Chicken Breast, cooked, diced 1/4"||360 g||12 oz|
|Garlic Powder||5 mL||1 tsp|
|Oregano, dried||2.5 mL||1/2 tsp|
|Cumin, ground (optional)||2.5 mL||1/2 tsp|
|1. Heat oil in a stockpot. Add onion and sauté over medium heat until tender.|
|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.