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Chicken and Quinoa Taco Bowls
Makes Serves 8. Photo by Campbells.
By Campbells

Directions

  1. Cook quinoa according to package directions; keep warm. Meanwhile, in large, nonstick skillet, heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion, red pepper and seasoning blend; cook for about 5 minutes or until softened.
  2. Add soup and milk; bring to simmer. Cook, stirring often, for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.
  3. Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce, lettuce, tomatoes, avocados and salsa. Serve immediately.
Ingredients:
  • 1 1/3 cups (325 mL) quinoa, rinsed
  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) boneless skinless chicken breast, cubed
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 tbsp (15 mL) Tex-Mex seasoning blend
  • 1 can (284 mL) CAMPBELL'S® Condensed Cream of Chicken Soup
  • 3/4 cup (175 mL) milk
  • 1 cup (250 mL) canned black beans, drained and rinsed
  • 2 cups (500 mL) green leaf lettuce, shredded
  • 2 tomatoes, chopped
  • 2 ripe avocados, sliced
  • 1/2 cup (125 mL) salsa