Ingredients
1
can (18.5 oz) Progresso™ Traditional southwestern-style chicken soup
1
cup cooked chicken breast strips, chopped (from 10-oz package)
1/2
cup frozen corn
2
tablespoons chopped red bell pepper
1/2
teaspoon smoked paprika
2
frozen garlic dinner rolls (from 13.3-oz bag)
2
tablespoons shredded Monterey Jack cheese
Sour cream and chopped cilantro, if desired
Preparation
Heat oven to 350°F. Spray 2 ovenproof 2-cup soup bowls with cooking spray. In medium bowl, mix soup, chicken, corn, bell pepper and paprika. Divide soup mixture evenly between bowls.
Cut each dinner roll into 1-inch pieces; place evenly on tops of each soup-filled bowl. Sprinkle each with 1 tablespoon cheese. Place bowls on cookie sheet.
Bake 25 to 35 minutes or until croutons are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Top with sour cream and cilantro.
