One Skillet Chicken Burrito Bowl
This is a sponsored post written by Bite Me More on behalf of CAMPBELL’S CANADA. All opinions are 100% our own.
We’ve taken easy weeknight meal prep to new heights with this quick-to-prepare One Skillet Chicken Burrito Bowl. We used Campbell’s Low Fat Cream of Chicken Soup, added juicy seasoned chicken, combined it with diced tomatoes, beans, corn and rice, and cooked it until tender and fragrant. Then, to assemble, we topped with sharp cheddar, sour cream, crisp lettuce and crunchy tortillas for easily customizable dinner bowls the whole family will enjoy. And incase we haven’t mentioned it before, we love that all Campbell’s soups have no artificial colours and flavours, and are proudly prepared right here in Canada. Not only are they a staple in our Bite Me More kitchen, they have been a pantry staple in kitchens across Canada for 85 years, making last-minute, easy weeknight dinners a breeze!
For more easy and delicious recipes, check out COOKWITHCAMPBELLS.CA. And for more information about what goes into Campbell’s products, visit WHATSINMYFOOD.CA.
Bite Me Bit
"A burrito is a sleeping bag for ground beef"
- Mitch Hedberg
1 tbsp olive oil
2 boneless skinless chicken breasts, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1 small yellow onion, chopped
1 garlic clove, minced
1 tsp chili powder
½ tsp ground cumin
Pinch cayenne pepper
1 (284mL) can Campbell’s Low Fat Cream of Chicken Soup
1½ cups water
1 (14.5oz) can diced tomatoes, drained
1 cup canned black beans, rinsed and drained
¾ cup fresh or frozen corn, thawed
¾ cup jasmine rice, rinsed (or any long grain rice)
1½ cups shredded cheddar cheese, divided
Chopped fresh tomatoes
Crushed tortilla chips
1) In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 4 minutes. Stir in onions and continue cooking for 2 minutes. Add garlic, chili powder, cumin and cayenne, cooking and continually stirring for 2 minutes more.
2) Stir in Campbell’s Low Fat Cream of Chicken Soup, water, tomatoes, beans and corn. Bring to a boil and stir in the rice. Cover and reduce heat to a low simmer. Cook for 13-15 minutes, stirring halfway through, until rice is tender. Remove from heat and let sit covered for 5 minutes.
3) Stir in 1 cup of shredded cheddar cheese and serve immediately. Top each serving with remaining cheese and other toppings.