Ingredients

The following ingredients have 12 Servings
  • 1 large ((about 12 to 14 inches long) loaf French Bread, cut into three equal pieces)
  • cooking spray
  • 2 tablespoons olive oil
  • 1 yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 1 can ((14.5-ounces) Hunt’s® Diced Tomatoes)
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • salt and fresh ground pepper (, to taste)
  • 2 cups cooked cubed or shredded chicken meat
  • 1/2 cup corn kernels ((if using canned, please rinse well and drain))
  • 1/2 cup cooked black beans ((if using canned, please rinse well and drain))
  • 1-1/2 cups shredded mexican-blend cheese
  • fresh chopped parsley or cilantro (, for garnish)
  • light sour cream (, for serving (optional))

Instruction

  • Preheat oven to 400F.
  • Line a baking pan with foil and lightly grease with cooking spray; set aside.
  • Using a serrated knife, cut a wedge into the top of each loaf, cutting to about 1 inch from each side.
  • Using your fingers, carefully remove the cut wedge inside of each loaf.
  • Transfer bread boats to prepared baking pan, spray the inside of the boats with cooking spray and bake for 5 to 7 minutes, or until lightly crusted inside. (You can skip this part, but when they're completely done, the bottom will be soggy)
  • Remove from oven and set aside.
  • Heat olive oil in a large nonstick skillet; add onions and cook for 2 minutes or until tender.
  • Add garlic and continue to cook for 30 seconds, or until fragrant.
  • Stir in the diced tomatoes; season with chili powder, cumin, paprika, salt and pepper.
  • Bring to a boil; reduce heat to a simmer and continue to cook for 5 minutes, stirring occasionally.
  • Stir in chicken, corn, and black beans; continue to cook for 3 minutes, or until heated through.
  • Taste for seasonings and adjust accordingly.
  • Spoon chicken mixture into prepared bread boats.
  • Bake for 8 minutes.
  • Remove from oven and sprinkle tops with cheese; bake for an additional 2 to 3 minutes, or until cheese has melted.
  • Remove from oven and let stand few minutes.
  • Using a serrated knife, carefully cut each bread boat into 4 wedges.
  • Sprinkle with chopped parsley or cilantro.
  • Serve.
  • Optionally, serve with a side of light sour cream.