Chicken Tortilla Soup and Chips
A recipe from Georgia Department of Education School Nutrition
A warm, hearty soup made with tender chicken and flavorful vegetables in a mildly seasoned broth. It is served with a separate bag of crunchy tortilla chips for dipping, making it a nutritious and kid-friendly school meal.
Ingredients:
- 3 1/2 lbs Beans, Great Northern, canned, drained
- 35 lbs Cheese sauce, white
- 5 lbs Chicken, diced, precooked
- 1 1/2 lbs Corn, whole kernel, frozen
- 3 1/8 qt Slow Roasted Onions and Peppers
- 1 lbs Salsa, low sodium, canned
- 1 1/2 qt Chicken broth, low sodium
- 100 each Chips, tortilla, 2 oz
Steps:
- Combine all ingredients, expect the chips, in a steam jacket kettle.
- Bring the soup to a simmer over medium high heat.
- Hold the soup hot for service.
- Portion 8 ounces of soup and 1 bag of chips.
Cook to 155°F or higher for 15 seconds.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1 cup soup and 1 bag of chips
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 688 | cal |
| Saturated Fat: | 16 | g |
| Total Fat: | 31 | g |
| Sodium: | 738 | mg |
