Ingredients
1 (106-oz.) pouch white cheese sauce*
2 lb. 10 oz. (11 cups) frozen fully cooked diced chicken, thawed
55 oz. (8 ¾ cups) canned white beans, drained, rinsed
2 cups canned green chiles, drained
2 tsp. ground cumin
2 tsp. garlic powder
½ tsp. ground red pepper (cayenne)
As desired, chopped fresh cilantro
Instructions
- Combine all ingredients in a deep full steam pan. Cover.
- Heat until mixture reaches 165°F for at least 15 seconds.
- Serve using a 6-oz. spoodle or #6 scoop.
- Garnish individual servings with cilantro as desired.
Notes & Comments
Recipe Tips: Adjust the spice level by increasing or decreasing the cayenne pepper. If the soup thickens during service and holding, thin with ½ – 1 cup of water.
*Notes: Land O Lakes® Ultimate Creamy White™ Cheese Sauce can be used in this recipe.
Source
- Recipe, Photo and Nutrition and Meal Pattern Analysis: Land O’Lakes Foodservice
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