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Southwest Chicken Corn Chowder

Made With:



Diced chicken simmered in its own rich creamy broth.

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Total Time

40 min.

Serving & Size

8 fl. oz. (250 mL)

Campbell’s® Cream of Chicken Soup is the base of this Southwest flavored chowder filled with chicken, garlic, corn and black beans and finished with lime and cilantro.

Nutrition Facts

Nutrition Facts

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

Estimate your profit

Step 1
Profit Per Serving

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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

Weight Measure
Oil, vegetable 3 tbsp 45  mL
Onions, sweet, diced 6 cups 1 1/2  L
Peppers, bell, green and red, diced 4 cups L
Garlic, minced 2 tbsp 30  mL
Jalapeño or chipotle, seeded, minced 2 tbsp 30  mL
1. In large pan or stock pot, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in peppers, garlic and jalapeno continue cooking 3 minutes.
Weight Measure
Campbell's® Condensed Cream of Chicken Soup 48 oz 1 9/25  L
Water 6 cups 1 1/2  L
2. Stir in Campbell’s® Cream of Chicken Soup and water and bring to a simmer, stirring often.
Weight Measure
Chicken, breast, cooked, diced 2 lbs 1 1/10  kg
Ham or bacon, smoked, cooked, chopped 1 cup 250  mL
Corn, kernels, roasted 4 cups L
Beans, black, canned, drained 3 cups 750  mL
3. Add chicken, ham, corn, and beans and return to a simmer; cook, stirring often, 10 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Weight Measure
Cilantro, fresh, minced 1 cup 250  mL
Lime juice, fresh 1 cup 125  mL
4. Just before service, stir in cilantro and lime juice.
Weight Measure
Cilantro, fresh, sprigs 24 sprigs 24  sprigs
Tortilla chips, baked, crushed 1 cups 375  mL
5. To Serve: For each serving, ladle 8 fl oz (250 mL) chowder into a bowl and garnish with a sprig of cilantro and 1 Tbsp (15 mL) crushed tortilla chips, if desired.


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