| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
50 oz. cans Cream of Chicken Soup |
Quantity - 100 Servings
2
|
Quantity - 1 Serving
1 oz.
|
|
Ingredient
Reduced Fat Sour Cream |
Quantity - 100 Servings
3 lbs. + 2 oz.
|
Quantity - 1 Serving
.5 oz.
|
|
Ingredient
USDA diced chicken (100101) |
Quantity - 100 Servings
12 lbs. + 8 oz.
|
Quantity - 1 Serving
2 oz.
|
|
Ingredient
Salsa Verde or USDA Salsa (110186) |
Quantity - 100 Servings
12 1/2 c.
|
Quantity - 1 Serving
1/8 c.
|
|
Ingredient
|
Quantity - 100 Servings
8.75 lbs
|
Quantity - 1 Serving
1.5 oz.
|
|
Ingredient
Diced tomatoes |
Quantity - 100 Servings
1 1/2 Gal. + 1 c.
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
Shredded Romaine |
Quantity - 100 Servings
1 1/2 Gal. + 1 c.
|
Quantity - 1 Serving
1/4 c.
|
|
Ingredient
USDA canned pinto beans (100365) |
Quantity - 100 Servings
3 Gal. + 2 c.
|
Quantity - 1 Serving
1/2 c.
|
|
Ingredient
Cumin |
Quantity - 100 Servings
1/2 c.
|
Quantity - 1 Serving
1/4 tsp.
|
|
Ingredient
Chili powder |
Quantity - 100 Servings
1/2 c.
|
Quantity - 1 Serving
1/4 tsp.
|
|
Ingredient
Garlic powder |
Quantity - 100 Servings
1/2 c.
|
Quantity - 1 Serving
1/4 tsp.
|
1. In a large pot over medium-high heat, add chicken soup, sour cream, diced chicken, and salsa (or salsa verde). Heat until mixture reaches 165°F, stirring occasionally.
2. Meanwhile, prepare seasoned pinto beans by mixing the pinto beans with cumin, chili powder, and garlic powder. Heat until mixture reaches 165 °F, stirring occasionally.
3. To serve, portion 1.4 oz. FRITOS® Original Corn Chips into serving bowl, and top with 1/2 cup hot chicken mixture.
4. Add 1/4 cup lettuce, and 1/4 cup tomatoes. Serve immediately with 1/2 cup seasoned beans on the side.
