Source: MRS 2020
MRS: 828 — Soups (800s)

White Chicken Chili

Meal Component Contribution:
1½ ounce meat/meat alternate, ½ beans, peas, legumes
Number of Portions: 64  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 64 SERVINGS)
Beans, Great Northern White
4  #10 cans
Broth, Chicken, Low Sodium, #2510
2  gallons + 1  quarts
Garlic Powder, #2709
1/4 cups + 1  tablespoons
Onions, Frozen, Diced, #1610
1  quart + 2  cups
Cumin Seed, Ground, #2706
3  tablespoons
Oregano, Crushed, Dry, #2715
2  tablespoons + 2  teaspoons
Pepper, Red or Cayenne, Ground, #2719
1  teaspoon
Chicken, Diced, Cooked, IQF, #1019
4  pounds  ounces
Cornstarch, #2005
3/4 cup
Water, Municipal, Mississippi
1 1/2 cups
Cheese, Mozzarella, Shredded, #1307
2  pounds
DIRECTIONS

1.

Drain and rinse the beans.

2.

Combine the beans, broth, garlic powder and the onions in a kettle or large stock pot.

3.

Combine the cumin, oregano, cayenne pepper and the chicken. Mix these well and add to the beans.

4.

Cover and simmer for 1 hour.

5.

Combine the cornstarch and water.

6.

Using a whisk, add the cornstarch mixture to the bean mixture. Simmer the soup until it is thickened and the desired temperature is reached.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Pour the soup 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.

8.

Portion 1 cup of soup in bowls topped with ½ ounce of grated cheese per serving. Each portion provides 1½ oz. eq. of meat/meat alternate and ½ cup of peas, beans and legumes vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Yeild: 64 servings makes about 16 quarts

Nutrients Per Serving
Calories
231
Carbohydrates
29.69 g
Dietary Fiber
9.60 g
Protein
23.31 g
Sodium
570.00 mg
Total Fat
2.75 g
Sat. Fat
1.72 g
Trans Fat
0.00 g


Illustrated Presentation of White Chicken Chili
1.

Combining beans, broth, chicken, spices, and onion in a kettle or large stock pot.

2.

Portioning 1 cup of soup.