MEXICAN ONION CORN SOUP (DEHYDRATED MIX)

Ingredients

Ingredient Weight Measure Issue
SOUP,DEHYDRATED,ONION 2 lbs 1 qts 3 cup
WATER,BOILING 43-7/8 lbs 5 gal 1 qts
CORN,CANNED,WHOLE KERNEL,DRAINED 13-1/4 lbs 2 gal 1-1/8 qts
PIMIENTO,CANNED,DRAINED,CHOPPED 14 oz 2-1/8 cup
HOT SAUCE 3/8 oz 3/8 tsp

Method

1 Stir soup mix into boiling water.
2 Drain corn; add to soup mixture.
3 Add canned chopped pimientos and hot sauce. Stir to mix.
4 Stir and simmer 20 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
76 cal 16 g 3 g 1 g 0 mg 951 mg 20 mg

Portion

1 Cup

Yield

100


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