Santa Fe Chicken Bread Bowls
Transform dinner into a fiesta with these hearty and flavorful Santa Fe Chicken Bread Bowls! Perfectly crisp bread rolls serve as edible bowls, generously stuffed with a zesty mixture of shredded chicken, sautéed bell peppers, black beans, corn, and diced tomatoes with green chilies, all simmered with taco seasoning for a burst of Southwestern flavor. Topped with melted Mexican cheese and finished with a dollop of sour cream, vibrant cilantro, and green onions, this recipe is as visually enticing as it is delicious. Ready in under an hour, these bread bowls are ideal for a fun family meal or game-day gathering, combining the convenience of comfort food with bold, Tex-Mex-inspired spices.
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Recipe Information
Ingredients
- 4 pieces Large bread rolls
- 2 cups Cooked shredded chicken
- 1 tablespoon Olive oil
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Green bell pepper
- 1 cup (frozen or canned, drained) Corn kernels
- 1 cup (canned, rinsed and drained) Black beans
- 1 can (10 ounces) Diced tomatoes with green chilies
- 2 tablespoons Taco seasoning
- 1 cup Chicken broth
- 1 cup Shredded Mexican cheese blend
- 0.5 cup Sour cream
- 2 stalks (sliced) Green onions
- 0.25 cup (chopped) Cilantro
- 0.5 teaspoon (optional, to taste) Salt
- 0.25 teaspoon (optional, to taste) Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Cut a circle into the top of each bread roll and hollow out the center to create a bowl. Set the tops aside and reserve the hollowed-out bread for another use, like croutons.
In a large skillet, heat olive oil over medium heat.
Add the diced red and green bell peppers to the skillet and sauté for 3-4 minutes until slightly softened.
Stir in the corn kernels, black beans, and diced tomatoes with green chilies. Cook for an additional 2-3 minutes.
Add the shredded chicken, taco seasoning, and chicken broth to the skillet. Stir to combine and simmer on low heat for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Taste the mixture and season with salt and black pepper if needed.
Place the hollowed-out bread rolls on a baking sheet. Spoon the chicken mixture evenly into each bread bowl.
Top each bread bowl with shredded Mexican cheese.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the bread is slightly crisp.
Remove from the oven and let cool slightly.
Add a dollop of sour cream to each bread bowl and garnish with sliced green onions and chopped cilantro.
Serve warm and enjoy!
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 6243 mg | 271% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 54.0 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1314 mg | 101% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
