Portion Size: 1 cup

Ingredients: Yields: 50 servings

Ingredients	Notes:
6  cups reduced sodium chicken
½ lb. boneless skinless chicken breasts, cut into cubes
8 oz. package refrigerated cheese tortellini
2 tablespoons olive oil
2 tablespoons all purpose flour
1 (14 oz. can) nonfat evaporated milk	(may use half and half or cream)
½ teaspoon dried thyme
2 cups fresh baby spinach	Washed, trimmed and chopped
¼ cup shredded  low fat cheddar cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the flour. Mix well.
2	Add the broth and evaporated milk Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes. Add tortellini and cook until tender ~ 5-7 minutes. Stir in spinach. Serve hot topped with cheese.	Cook until internal temperature reaches 165°F.