White Chicken Chili with Beans

Ingredients

Great Northern White Beans (water, great northern white beans), Cooked White Chicken with Salt, Green Chilies, Water, Onions, Seasonings (modified corn starch, spices, maltodextrin, salt, hydrolyzed corn gluten, wheat protein and soy protein, autolyzed yeast extract, partially hydrogenated soybean and cottonseed oils, spice extractive, xanthan gum, and titanium dioxide [for color]), Chicken Bases (chicken broth, chicken, salt, yeast extract, hydrolyzed corn gluten, chicken fat, flavoring, onion and garlic juice, modified food starch, corn syrup solids, caramel color, disodium inosinate and disodium guanylate, extractives of turmeric, annatto and paprika), Garlic, Concentrated Lemon Juice.

Allergens

CONTAINS: SOY, WHEAT

Nutritional Information

Preparation

Nothing to Add - Ready To Cook and Serve

DO NOT DILUTE

Cooking Instructions

FOR FOOD SAFETY AND QUALIT Y FOLLOW COOKING INSTRUCTIONS.
We recommend preparing Chili Supreme Single Strength chili from a frozen state.
If thawing is necessary, thaw by holding under cold water for approximately 3 hours,
or microwave for approximately 10 minutes at MEDIUM setting in a 1600 watt oven.

HOT WATER BATH
1. Place soup bag (s) in a large kettle of hot water (205° -210°F). Do not allow the bag to rest on the bottom of the kettle, as hot metal surfaces may weaken the package and cause leaks. Use a trivet or lid in the bottom of the pan to protect the bags.
2. Cook to an internal temperature of 165°F - (approximately 60-65 minutes from frozen, 40-50 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer.
3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165°F while folding for service. When holding a heated soup in the bag, make sure the temperature does not exceed 165°F-170°F.

MICROWAVE
1. Pour thawed soup into an appropriately sized microwave container.
2. Cover, cook on the HIGH setting for 4 minutes, and stir.
3. Cover, cook on HIGH setting for an additional 6-8 minutes, or until soup reaches 165-170°F.
4. Cover and allow to stand for 5 minutes before serving.
5. Maintain temperature of 165°F while holding for service.

STEAMER
1. Place soup bag in perforated steam table pan (one bag per pan to oven capacity).
2. Cook to an internal temperature of 165°F - (approximately 65-70 minutes from frozen, 35-45 for thawed). Check the temperature of the soup by agitating the bag to eliminate hot spot, then place the bag on counter and fold the bag over and around the thermometer.
3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165°F while holding for service. If you hold a heated soup in the bag, make sure the temperature does not exceed 165° - 170°F.

STOVE TOP
1. Pour thawed soup into a double boiler and cook until soup reaches 165°F.
2. Maintain temperature of 165°F while holding for service.

NOTES
1. Do not hold thawed, uncooked Chili Supreme Single Strength chili in refrigerator for more than 3 days.
2. Chili leftover soup quickly to below 40°F and use within three days. Do not reheat more than one time.
3. We calculated our microwave instructions for a 1600 watt oven. Since microwaves vary, we suggest that you double check times and temperature to ensure that soup is properly heated.
4. Handle frozen packages carefully. Frozen packages are rigid and can be punctured easily.
5. Open the case carefully without cutting through to avoid damage to the packages.

Storage

Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator until ready to use.

Pack

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Recipes

Serving Suggestions