Mexican Chicken Chili Bread Bowls

10m
Prep Time
35-45m
Cook Time
45m
Ready In


"These are so much fun to make for entertaining. Perfect for a card or game night with friends. The bowls and chili both can be made ahead; just reheat the bowls for a few minutes in the oven and the chili on the stove and it is ready to serve. For a party, serve a couple of appetizers to start, a salad; and it is a easy make ahead dinner. Also, perfect for the family as well. The original recipe was from Pillsbury, but I have added my changes - so, I can't take all the credit. But, they are really good, and worth passing along. Prep time does not include marinating the chicken which can be 30 minutes up to 2 hours. NOTE: you can also make 4 small bowl or even make 6 mini bowls for appetizers."

Original is 3 servings
  • BREAD BOWL
  • CHILI FILLING
  • Toppings:

Nutritional

  • Serving Size: 1 (627.3 g)
  • Calories 690
  • Total Fat - 6.8 g
  • Saturated Fat - 3 g
  • Cholesterol - 33.2 mg
  • Sodium - 477.8 mg
  • Total Carbohydrate - 122.2 g
  • Dietary Fiber - 29 g
  • Sugars - 12.1 g
  • Protein - 43.2 g
  • Calcium - 480.3 mg
  • Iron - 10.4 mg
  • Vitamin C - 72.3 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Chicken ... In a small bowl, toss the chicken with 2 teaspoons of the taco seasoning. Cover and refrigerate 30 minutes, up to 2 hours.

Step 2

Bread ... Preheat the oven to 350 degrees and line a small baking sheet with parchment paper or foil and spray with a non-stick spray. Remove the bread dough from the can and cut into 3 pieces. Shape each into a small ball and lightly press down, brush with olive oil and season with salt. Place on the pan and bake at 350°F for 15-20 minutes or until golden brown. Cool, then cut off the top and scoop out most of the bread. Using your hand, or a spoon, press the remaining bread down in the bowl to make room for the chili. And ... don't throw away the bread you scooped out. Put it in a baggie, freeze, and use for stuffing later on.

Step 3

Chicken and Vegetables ... Remove the chicken from the refrigerator to take the chill off. Then, in a large saute pan, add the oil and bring to medium high heat. Add the chicken, peppers, onion, garlic, and a bit more of the taco seasoning; and cook 5-7 minutes until the chicken is no longer pink and the vegetables are tender. Make sure to stir often. I don't like to over season with the taco seasoning; so after adding the beans and broth you can add a bit more if you want more spice. So go easy; you can re-season later.

Step 4

Reduce the heat to medium; then add the beans, tomatoes, corn, and 3/4 cup of the broth. Mix well and bring to a light boil. Reduce to a simmer for 5-10 minutes. You can add a bit more of the taco seasoning to your taste. I don't think anymore is necessary; but it is up to you.

Step 5

Thickening ... Also, add the remaining broth with the corn starch and mix well. Add to the chili. The chili will thicken up very quickly.

Step 6

Bowls ... Now, if you made the bread bowl ahead of time, I like to reheat it in the oven on 400 for 5 minutes just to heat up. But isn't necessary.

Step 7

Fill ... Add a couple of spoons of the Mexican cheese blend to the bottom of each bowl and fill with the chili. Garnish with extra pepper jack cheese, olives and sour cream. ENJOY!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For extra flavor, try marinating the chicken in a blend of lime juice, garlic, and chili powder for 30 minutes to 2 hours before cooking.
  • If you don't have canned diced tomatoes with green chiles, you can use 1 can of diced tomatoes and 1/4 cup of diced green chiles instead.

  • Pillsbury Refrigerated French Bread Loaf - Substitute with whole wheat bread dough. This substitution will provide a healthier alternative with the benefits of whole grains.
  • Red Kidney Beans - Substitute with black beans. This substitution will provide a different texture and flavor to the chili while still providing the same nutritional benefits.

Vegetarian Chili Bowls Replace the chicken with 1 cup of diced mushrooms and 1 cup of diced zucchini. Use vegetable broth instead of chicken broth. Omit the taco seasoning and add 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Top with vegan cheese and vegan sour cream.


Mexican-Style Vegetarian Chili Bowls Replace the chicken with 1 cup of diced bell peppers, 1 cup of diced corn, and 1 can of black beans. Use vegetable broth instead of chicken broth. Omit the taco seasoning and add 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika. Top with vegan cheese and guacamole.


Cilantro Lime Rice: This flavorful and easy to make side dish is the perfect accompaniment to Mexican Chicken Chili Bread Bowls. It has a bright and zesty flavor that pairs perfectly with the chili and the creamy toppings. Plus, it's a great way to add some extra fiber and nutrients to the meal.


Black Bean and Corn Salad: This colorful and healthy side dish is the perfect complement to Mexican Chicken Chili Bread Bowls. It's filled with fiber-rich black beans and sweet corn, and is lightly tossed with a simple vinaigrette. The flavors of the salad will add a fresh, zesty contrast to the chili and the creamy toppings. Plus, it's a great way to add some extra nutrition to the meal.




FAQ

Q: What kind of cheese should I use?

A: For this recipe, use a Mexican cheese blend and some extra pepper jack cheese for garnish. You can also add sour cream and olives as a garnish.



Q: What is the best way to serve this dish?

A: This dish is best served hot, with warm tortillas or chips. You can also add a side of salsa or guacamole for extra flavor.

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Fun facts:

The original recipe for Mexican Chicken Chili Bread Bowls was created by Pillsbury, the company famous for their crescent rolls and biscuits.

The dish is a variation of a classic Mexican dish called "Chilaquiles," which is a traditional dish served in Mexico since the Aztec era.