Chicken & Brown Rice Taco Bowl

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup

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PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) boneless, skinless chicken breast, cubed
  • 1 medium  onion, chopped
  • 1 small  red pepper, chopped
  • 1 can (284mL)  CAMPBELL'S® Condensed No Salt Added Cream of Chicken Soup
  • 3/4 cup (185 mL) milk
  • 1 cup (250 mL) canned  black beans, rinsed and drained
  • 2 cups (500 mL) hot  cooked brown rice (abouut 1 1/2 cups/375mL uncooked)
  • 2 cups (500 mL) shredded  green leaf lettuce
  • 1 cup (250 mL) chopped fresh  tomatoes
  • 2 ripe  avocado, sliced
  • 3/4 cup (185 mL) PACE® Chunky Mild Salsa
  • 1 tbsp (15 mL) Tex-Mex seasoning blend


  1. In a large non-stick skillet, heat oil over medium-high heat. Sauté chicken for 3-5 minutes, or until lightly browned. Add onion, red pepper and seasoning blend; cook 3-5 minutes or until softened.
  2. Stir in soup and milk; bring to simmer. Reduce heat. Add black beans and cook, stirring often, for 8-10 minutes or until sauce is thickened and chicken is cooked through.
  3. Divide cooked brown rice evenly among 6 serving bowls. Top with chicken and sauce, lettuce, tomatoes, avocado and salsa. Serve immediately.

Recipe tips

  • This recipe is delicious with a variety of grains; try quinoa, barley, wheat berries, millet or spelt.
  • Wrap up leftovers in tortillas for lunch.

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Amount Per Serving
Calories 430
Fat 16 g
Sodium 470 mg
Carbohydrate 44 g
Dietary Fibre 7 g
Protein 27 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre

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