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Chicken Cheese Enchilada Soup in Bread Bowls

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  • Prep 5 min
  • Total 25 min
  • Ingredients 5
  • Servings 3
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Bread bowls are a great option when it comes to serving soups. It’s a fun and original way to break out of the mold in terms of the presentation, and forget dish washing! These bowls are also great for filling with beef, cheese and meat sauces, or with cream of broccoli and cheese, for example. In this case I’ve paired the bowls with Progresso™ Enchilada Soup to which I added some corn and black beans to give it even more texture. As you can see, this is an easy recipe that’s ready in minutes, but full of bold flavor. It will have everyone licking their fingers and asking for seconds!
by Jeannette Quiñones Cantore
Updated Sep 20, 2016
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Ingredients

  • 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
  • 1/2 cup frozen corn
  • 1/2 cup black beans, cooked & drained
  • 3 buns
  • 1 cup shredded Oaxaca or mozzarella cheese

Directions

  •  
    1
    Preheat the oven to 375° F.
  •  
    2
    Heat the soup in a pot and add the corn and beans. Cook until the corn is tender.
  •  
    3
    Create a bread bowl with the buns, squishing the bread or removing some of it to create a hollow space for the soup. Arrange the bread bowls on a baking sheet and fill them with the soup, topping with the shredded cheese.
  •  
    4
    Bake for 15 minutes or until the cheese has melted and is golden brown.
  •  
    5
    Remove from the oven and serve.

Expert Tips

  • tip 1
    Play with different soup flavors, such as Progresso™ Green Split Pea Soup to make a variety of different soup bowls.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Bread bowls are a great option when it comes to serving soups. It’s a fun and original way to break out of the mold in terms of the presentation, and forget dish washing! These bowls are also great for filling with beef, cheese and meat sauces, or with cream of broccoli and cheese, for example. In this case I’ve paired the bowls with Progresso™ Enchilada Soup to which I added some corn and black beans to give it even more texture. As you can see, this is an easy recipe that’s ready in minutes, but full of bold flavor. It will have everyone licking their fingers and asking for seconds!
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