1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (10 oz) diced tomatoes and green chiles, undrained
1
cup frozen corn
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1/2
cup shredded Cheddar cheese (2 oz)
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Steps
1
Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.
2
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
3
Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
4
Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.
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At the grocery store, check the Mexican-foods aisle for the 10-ounce can of tomatoes and green chiles.
Fresh, home-baked bread needs to cool before it is sliced. Let these bread bowls cool slightly before cutting the tops.
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