Recipes

Recipe Yield:
Ingredients
Amount Item
1  bag Foothill Farms® Cream Soup Base & Sauce Starter (#096T or #067T)
1  gal Hot water (180°-190°F)
1  bag Foothill Farms Enchilada Sauce (#V532)
1/2  gal Hot water (180°-190°F)
2  cups Diced onion
2  cups Chopped tri-colored bell peppers
2  cups Canned whole kernel corn, drained
2  cups Diced chicken, fully cooked
  Shredded cheddar cheese
  Tortilla chip strips
Instructions

  1. Pour 1 gal water into mixing bowl. Pour Cream Soup Base Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.

  2. In a separate mixing bowl, pour 1/2 gal water in bowl. Pour Enchilada Sauce Mix (8 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.

  3. In a pot, sauté onions and peppers until they become soft, about 4-6 minutes.

  4. Add Cream Soup, Enchilada Sauce, corn and chicken to pot.

  5. Stir and bring to serving temp (145F). Never boil. Top with cheese and tortilla strips.