Santa Fe Chicken Bread Bowls

This recipe is super easy. Like, you don't have to be a good cook to make this. It's almost just dumping things in the pot. I know the ingredients list is long and looks intimidating, but it's really simple. It's warm and hardy, kinda like chili, and great for a cold night. It also great as leftovers. You can customize it to your family's tastes making it spicy or mild(depending on the enchilada sauce and taco seasoning chosen), or low fat(with fat free sour cream).



















It's a Pillbury recipe, which you can find here. I don't think I use the two cans of dough though. That's a lot of bread. Divided into three balls, the bread bowls are small, but you can always refill them with seconds, or just serve the soup in a bowl with bread on the side(whatever bread you have on hand).

INGREDIENTS

2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf

1 tablespoon olive or vegetable oil

2 boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 red bell pepper, chopped

1/4 cup chopped red onion

1 (16-oz.) can chili beans, drained

1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained

1 (10-oz.) can Old El Paso® Red Enchilada Sauce

3/4 cup sour cream

1/2 cup ketchup

1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 tablespoon dried parsley flakes

1 teaspoon dried basil leaves

2 oz. (1/2 cup) shredded Cheddar cheese, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.

2. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.

3. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.

4. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.