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
Oregano, Crushed, Dry, #2715
2 tablespoons + 2 teaspoons
Pepper, Red or Cayenne, Ground, #2719
Chicken, Diced, Cooked, IQF, #1019
4 pounds ounces
Water, Municipal, Mississippi
1 1/2 cups
Cheese, Mozzarella, Shredded, #1307
Drain and rinse the beans.
Combine the beans, broth, garlic powder and the onions in a kettle or large stock pot.
Combine the cumin, oregano, cayenne pepper and the chicken. Mix these well and add to the beans.
Cover and simmer for 1 hour.
Combine the cornstarch and water.
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.
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.
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.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
Yeild: 64 servings makes about 16 quarts
Combining beans, broth, chicken, spices, and onion in a kettle or large stock pot.
Portioning 1 cup of soup.
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