Chicken Enchilada Cream in Bread Bowl

Yield: 1

Chicken Enchilada Cream in Bread Bowl

Chicken Enchilada Cream in Bread Bowl Recipe

Bread bowls are an excellent and unique way to serve soups. It's a fun way to break up the monotony of serving them on plates. They're ideal for serving meat, cheese, and meatloaf sauce, as well as cream of broccoli and cheese.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes


  • 1 can (18.5 oz) of Progresso™ soup Traditional Chicken Cheese Enchilada Flavor
  • 1/2 cup Green Giant ™ Steamer Niblets frozen corn
  • 1/2 cup black beans, cooked and drained
  • 3 round bun type breads
  • 1 cup Oaxaca cheese or mozzarella, grated


    1. Preheat the oven to 375 degrees Fahrenheit.
    2. Warm the soup in a pot over low heat, then add the corn and beans. Cook the corn until it is tender.
    3. Remove the top of each loaf and lightly press the center to create a hole (you can remove part of the crumb if you wish). Place the loaves on a baking sheet, top with the soup, and bake for 20 minutes.
    4. Bake for 15 minutes, or until the cheese has melted and begun to brown.
    5. Serve immediately after removing from the oven.

Nutrition Information



Serving Size


Amount Per ServingCalories 450Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 64mgSodium 860mgCarbohydrates 45gFiber 5gSugar 6gProtein 24g

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