SOUTHWEST CHICKEN CHOWDER
Yield Portion Size
12 ea |
Corn tortillas, 6-inch
|
4 lbs |
Boneless, skinless chicken breasts, butterflied
|
2 cups |
Butter
|
2 cups |
Flour
|
1 gal |
Chicken broth, warmed
|
2 quarts |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
1 quart |
Fire-roasted corn
|
1 quart |
Fire-roasted poblano peppers, 1/2-inch diced
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Carbohydrate | 27 g | 9% |
Cholesterol | 93 mg | 31% |
Total Fat | 24 g | 37% |
Iron | 2 mg | 10% |
Potassium | 382 mg | 0% |
Calories | 415 kcal | 21% |
Sodium | 1118 mg | 47% |
Protein | 22 g | 45% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 12 g | 61% |
Sugars | 3 g | 0% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 40 mg | 67% |
Vitamin A | 596 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cut tortillas into 1/4-inch strips.
-
Step 2
Fry tortilla strips in a deep fryer at 350°F for 1 to 2 minutes or until golden and crispy; drain.
-
Step 3
Grill chicken breasts over medium-high heat for 5 minutes on each side or until internal temperature reaches 165°F. Cut into bite-size pieces; set aside.
-
Step 4
Melt butter in a large stockpot over medium heat. Whisk in flour until smooth. Cook and stir for 3 to 5 minutes or until lightly browned.
-
Step 5
Add chicken broth slowly, stirring to combine. Cook and stir over medium-high heat for 20 minutes or until slightly thickened.
-
Step 6
Stir in RO*TEL QUESO, corn, poblano peppers and chicken.
-
Step 7
Cook over medium heat for 15 to 20 minutes or until heated through.
-
Step 8
To make ONE PORTION: Serve 8 ounces of chowder in a 10-ounce bowl; garnish with 2 tablespoons fried tortilla strips.
-
Step 9
CHEF'S NOTE: If you are unable to purchase fire-roasted corn and poblano peppers, roast them following this method: POBLANO PEPPERS: Grill poblanos on a hot grill for 3 to 4 minutes on each side or until skin is blistered; place in a bowl and cover with plastic wrap. After poblanos steam for 5 to 10 minutes, rub off the charred skin and remove the seeds and stems. FIRE ROASTED CORN: Grill corn on the cob on a hot grill for 2 to 3 minutes on each side until charred; cut corn off cob.
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