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Mexican Chicken Chili Bread Bowls

Here's how you make Mexican Chicken Chili Bread Bowls
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  • Servings: 3
  • Prep: 10m
  • Cook: 35-45m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • BREAD BOWL
  • Pillsbury refrigerated french bread loaf (one 11 ounce can, you could also substitute any bread dough)
  • Salt
  • Olive oil
  • CHILI FILLING
  • 1 cup chopped cooked chicken
  • 1 finely chopped small onion
  • 1 garlic clove,minced
  • 1 finely chopped small green bell pepper
  • 1 can (15 ounce) red kidney beans, drained and rinsed
  • 1/2 can (15 ounce) black beans, drained and rinsed
  • 1 can (10 ounce) diced tomatoes with green chiles, undrained (I used Rotel mild)
  • 1 cup corn kernels, frozen works perfect for this
  • 1/2 cup shredded cheddar cheese (Mexi blend)
  • 1 cup chicken broth
  • 2 1/2 to 3 teaspoons dry taco seasoning mix (more or less to taste)
  • 2 teaspoons cornstarch
  • Toppings:
  • Chopped olives
  • Pepper jack cheese, shredded
  • Sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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