Chicken Taco Stew in Bread Bowls

Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf.

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  • prep time 35 min
  • total time 35 min
  • ingredients 8
  • servings 3
 

Ingredients

1
can (11 oz) Pillsbury® refrigerated crusty French loaf
1
package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1
can (15 oz) Progresso® dark red kidney beans, drained, rinsed
1
can (10 oz) diced tomatoes and green chiles, undrained
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup Progresso® chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1/2
cup shredded Cheddar cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1400mg
1400%;
Total Carbohydrate
90g
90%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
20%;
Iron
40%;
Exchanges:
4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.