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White Chicken Chili-USDA /Foods
2 oz. eq. meat/meat alternate, ½ cup bean/pea/legume vegetable.
Number of Portions: 100 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Onions, Frozen, Diced, #1610 | 2 quarts + 2 cups |
Chicken, Diced, Cooked, Frozen, USDA Foods, #100101 | 9 pounds + 6 |
Beans, Great Northern White | 6 #10 cans + 1 quart, drained |
Broth, Chicken, Low Sodium, #2510 | 3 1/2 gallons |
Garlic Powder, #2709 | 1/3 cup + 1 tablespoon |
Cumin Seed, Ground, #2706 | 1/4 cup |
Oregano, Crushed, Dry, #2715 | 1/4 cup |
Pepper, Red or Cayenne, Ground, #2719 | 1 teaspoon |
Cornstarch, #2005 | 1 cup |
Water, Municipal, Mississippi | 2 1/3 cups |
Cheese, Mozzarella, Shredded, #1307 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Thaw frozen onions and diced chicken in the refrigerator overnight. Drain thoroughly on day of assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Drain and rinse the beans. |
3. | Combine the beans, broth, garlic powder and the onions in a in a braising pan, steam jacketed kettle, or large stock pot. |
4. | Add the cumin, oregano, cayenne pepper and chicken to the bean mixture and mix it well to combine. Cover the soup and simmer for 1 hour, stirring frequently. |
5. | Combine the cornstarch and water. Use a whisk to gradually add the cornstarch and water to the bean mixture. Simmer until the soup is thickened and the desired temperature is reached. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
6. | Pour the White Chicken Chili into serving pans. Serve immediately or cover the soup and place in the warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Measure ½ ounce of cheese to determine portion size. |
8. | Portion 1 cup of soup with 8-ounce spoodle or 8-ounce ladle in soup bowls. Top each bowl of soup with ½ ounce of grated cheese per serving. Each portion provides 2 oz. eq. of meat/meat alternate and ½ cup of bean/pea/legume vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours |
Production Notes
Thaw frozen onions and diced chicken in the refrigerator overnight. Drain thoroughly on day of assembly.
Purchasing Guide
-Use USDA food products when available.
-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
-If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Nutrients Per Serving
Illustrated Presentation of White Chicken Chili-USDA Foods
| 1. | _300_200_int_c1.jpg) Combining beans, broth, chicken, spices, and onion in a kettle or large stock pot. | 2. | _300_200_int_c1.jpg) Portioning 1 cup of soup. |