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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Servings 3

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( 7 ) Ratings

7 Ratings

5 Stars 30%

4 Stars 30%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 4 )

37ba0cda-2fe4-435b-a539-38b154108d8f

ingredients 8
Prep Time 35 min
Total Time 35 min

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® Valley Fresh Steamers™ Niblets® 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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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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christiancowgirl

report Posted Feb. 2, 2013 6:08 PM

Very good. It only made 3 bowls but if you keep adding the soup to the bowl it fills you up! The bread is very tasty and easy to bake. Mine didn't come out very round but it was still good. The mixture is very good-I make a soup just like that. I used just regular chicken cut up into very tiny pieces seasoned with greek seasoning. It only took about 25 min to bake, cook and place on the table. Will make again, maybe with 2 rolls of dough next time.

fav42

report Posted Oct. 24, 2012 5:13 PM

We enjoyed this recipe. Believe it or not my husband and son preferred it without the bread bowl. I had to double this recipe the bowls were very small and I feed 4 men. Just something to consider if you're family is like mine!

CookiSheet

report Posted Feb. 20, 2012 8:14 PM

The breadbowls were tiny. Not big enough to fill so i served on side as "dippers". Otherwise, great recipe.

Boxerlove

report Posted Oct. 12, 2011 8:05 PM

The bread bowls were not as big as I would have liked. Overall taste was good & filling. Very quick to make.