NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Olive oil||15 mL||1 tbsp|
|Yellow onion, finely chopped||1 medium||1 medium|
|Celery, diced||1 stalk||1 stalk|
|Garlic, minced||3 cloves||3 cloves|
|Cooked chicken breast, shredded||280 g||10 oz|
|Pumpkin puree (NOT pumpkin filling)||425 mL||15 oz can|
|Black beans||425 mL||15 oz can|
|Corn kernels, frozen or canned (drained)||125 mL||1/2 cup|
|Cumin, ground||10 mL||2 tsp|
|Chili powder||5 mL||1 tsp|
|Black pepper||3 mL||1/2 tsp|
Campbell’s® Classic Cream Concentrated soup base
|Water||750 mL||3 cups|
|1. Heat olive oil in large stockpot over medium heat.|
|2. Add onion, celery and carrots, and garlic stirring and cooking for about 15 minutes, until softened.|
|3. Add chicken, pumpkin puree, black beans, corn, cumin, chili powder, pepper, Campbell’s Classic Cream Concentrated soup base, and water. Stir well to combine.
4. Bring to boil, lower heat and simmer about 10 minutes.
|5. Portion into bowls. Garnish with tortilla chips, and other optional garnishes..|