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Chicken Azteca Soup

INGREDIENTS:200 ounces reconstituted Campbell’s® Chicken Foundation (50-ounce can, reconstituted with 3 cans, or 150 ounces, of water)
1 Tbsp. Worcestershire sauce
3/4 cup heavy cream
1 Tbsp. ground cumin
1 Tbsp. chili pepper, ground
¼ cup lemon juice
¼ cup tomato juice
¼ cup sugar
2 Tbsp. salt
1 Tbsp. ground white pepper
9 ½ cups corn, frozen
1 pound Velveeta cheese, diced or chopped
5 cups kidney beans, drained
4 cups diced tomatoes, canned, drained
24 6-inch tortillas, cut into strips
2 tsp. ground garlic DIRECTIONS:In a heavy soup pot, combine reconstituted Campbell’s® Chicken Foundation, reserving 1 quart. Set aside. Add the next 10 ingredients and the ground garlic, and heat for 15 minutes on medium-high. Add cheese, kidney beans, corn and tomatoes. Heat for 15 minutes or until cheese is blended. Using a blender or hand mixer, puree tortillas with reserved, reconstituted Campbell’s® Chicken Foundation until smooth. Add tortilla puree mixture to soup pot. Heat for 10 minutes. Garnish with scallion, parsley or cheese. SERVINGS:3 gallons; 48 8-ounce servings From: PHOTO CREDIT:Photo Credit: CAMPBELL’S FOODSERVICE