Southwest Chicken Soup
Ingredients:
Portion Size 10 oz
Number of Portions 100
3 Gallons + 3 1/2 Quarts Low Sodium Chicken Soup Broth
1 lb + 8 oz Chopped Celery
14 oz Chopped Onions
1 Pint Chopped Carrots
1 Teaspoon Black Pepper
4 oz Garlic Powder
3 Tablespoons Ground Cumin
1 Teaspoon Poultry Seasoning
1 lb Black Beans
3 lbs Dark Meat Chicken Strips, Precooked
1 lb Corn Kernels
2 lbs Diced Tomatoes
Combine stock, celery, onions, carrots pepper, spices and bring to boil Reduce heat and cover. Simmer for 20 minutes
Add beans, corn diced tomatoes and chicken. Return to simmer while covered
Simmer for 10 -20 minutes at 165° F or higher for at least 15 seconds
Pour 9 lbs (1 gal 2/3 cup) into medium steam-table pan (12" x 20" x 4")
For 50 servings, use 3 pans. For 100 servings, use 6 pans
Portion with 8 oz ladle (1 cup)
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135°F or higher.