Creamy Pumpkin Tortilla Soup
- Total Time: 30
- Yield: 10 1x
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped
- 1 stalk celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 10 oz (280 g) cooked chicken breast, shredded
- 1 can (15 oz/425 ml) pumpkin puree (NOT pumpkin pie filling)
- 1 can (19 oz/540 ml) black beans, drained and rinsed
- ½ cup (125 ml) corn kernels, frozen or canned (drained)
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2 ml) black pepper
- 3 cups (750 ml) Campbell’s Classic Cream Concentrated Soup Base
- 3 cups (750 ml) water
- Tortilla chips
Instructions
- Heat oil in large stockpot over medium heat. Add onion, celery, carrots and garlic; cook, stirring, for about 15 minutes or until softened.
- Add chicken, pumpkin puree, black beans, corn, cumin, chili powder, pepper, Campbell’s® Classic Cream Concentrated Soup Base and water. Stir well to combine.
- Bring to boil, reduce heat and simmer for about 10 minutes.
- Portion into bowls. Garnish with tortilla chips and optional garnishes such as diced avocado.
Notes
Gochujang Korean BBQ Dusted Chicken Wings
- Total Time: 18
- Yield: 10–12 1x
Ingredients
Scale
Gochujang Korean BBQ Sauce:
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) gochujang (korean chili paste)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) chili flakes
- 3 tbsp (45 ml) brown sugar
- 1 tbsp (15 ml) ginger, minced
- 1 tbsp (15 ml) garlic, minced
Assembly:
- 2 kg Reuven Fully Cooked Dusted Chicken Wings
(Product Code 36202) - Sesame seeds (garnish)
- 1 tbsp (15 ml) chives, finely sliced (garnish)
Instructions
- Gochujang Korean BBQ Sauce: In a large bowl combine all ingredients and set aside.
- Assembly: Prepare Dusted Chicken Wings according to package directions. Add prepared wings to Gochujang Korean BBQ sauce immediately and toss. Garnish with chives and sesame seeds.
Notes
Coconut Breaded Chicken Wings with Mango Chili Glaze
- Total Time: 45
- Yield: 10–12 1x
Ingredients
Scale
Slurry:
- 1 tbsp (15 ml) corn starch
- 1/4 cup (60 ml) water
Mango Chili Glaze:
- 500 g frozen mango pieces
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) granulated sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) garlic chili paste
Coconut Dusted Chicken Wings:
- 2 kg Reuven Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed - 1 cup (250 ml) all purpose flour
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) black pepper, ground
- 2 eggs, whisked
- 1/4 cup (60 ml) milk
- 3/4 cup (190 ml) panko bread crumbs
- 1 cup (250 ml) sweetened shredded coconut
Instructions
- Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
- Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and 1/4 cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency.
- Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
- Coconut Dusted Chicken Wings: Create a three stage breading process.
- Stage 1 — Mix AP Flour with salt and black pepper
- Stage 2 — Mix together eggs and milk
- Stage 3 — Mix Panko breadcrumbs, coconut and thyme
- Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C). Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.
Notes