Cook Time: 40 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 165°F

Nutritional Content

Allergens: milk, sulphites

Calories: 150 Kcal

Carbohydrates: 14 g

Protein: 12 g

Total Fat: 5 g

Calcium: 75 mg

Sodium: 280 mg

Ingredients

10 Servings

• 3/4 tsp olive oil

• 1 lb 2 oz chicken, boneless, skinless breast

• 1/4 tsp ground cumin

• 1/2 tsp garlic, whole fresh, minced

• 1 1/4 Qt chicken broth from base

• 6 oz corn, whole kernel, frozen

• 6.5 oz onion, yellow, diced

• 3/4 tsp chili powder, mild

• 1 Tbsp 1 tsp lemon juice

• 1 1/4 cup salsa, mild

• 2.5 oz cheese, Monterey Jack shredded

• 2.5 oz Tortilla chips, yellow

25 Servings

• 1 3/4 tsp olive oil

• 2 lb 14 oz chicken, boneless, skinless breast

• 3/4 tsp ground cumin

• 1 1/2 tsp garlic, whole fresh, minced

• 3 Qt chicken broth from base

• 15 oz corn, whole kernel, frozen

• 1 lb 1 oz onion, yellow, diced

• 1 3/4 tsp chili powder, mild

• 3 Tbsp lemon juice

• 3 cup salsa, mild

• 6 oz cheese, Monterey Jack shredded

• 6 oz Tortilla chips, yellow

50 Servings

• 1 Tbsp olive oil

• 5 lb 11 oz chicken, boneless, skinless breast

• 1 1/2 tsp ground cumin

• 1 Tbsp garlic, whole fresh, minced

• 1 gal 3 cup chicken broth from base

• 1 lb 14 oz corn, whole kernel, frozen

• 2 lb 2 oz onion, yellow, diced

• 1 Tbsp chili powder, mild

• 1/3 cup lemon juice

• 1 1/2 QT salsa, mild

• 12 oz cheese, Monterey Jack shredded

• 12 oz Tortilla chips, yellow

100 Servings

• 2 Tbsp 1 tsp olive oil

• 11 lb 6 oz chicken, boneless, skinless breast

• 1 Tbsp ground cumin

• 2 Tbsp garlic, whole fresh, minced

• 3 gal chicken broth from base

• 3 lb 12 oz corn, whole kernel, frozen

• 4 lb 4 oz onion, yellow, diced

• 2 Tbsp 1 tsp chili powder, mild

• 3/4 cup lemon juice

• 3 QT salsa, mild

• 1 lb 8 oz cheese, Monterey Jack shredded

• 1 lb 8 oz Tortilla chips, yellow

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. In a large pot over medium heat, sauté the chicken in oil for 5 min. Add garlic and cumin, mix well.

3. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

4. Add prepared chicken broth from base, corn, onions, chili powder, lemon juice and salsa. Reduce heat to low and simmer for 20-30 min.

5. Break up some tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese (optional).

6. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

7. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

8. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

9. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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