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Impress your family at the dinner table with these easy and phenomenal Chicken Portobello Tacos using Campbell’s Soups for Easy Cooking!
Yes, they are every bit as good as they look and more. Shhhhh….don’t tell anyone that this delicious meal came together in under 30 minutes! It’ll be our little secret.
Every day around here is crazy between errands, tending to the house and kids and trying to stay sane in the meantime. Dinner rolls around in a hurry, and by that time, I’m exhausted from the day’s events and just want to snap my fingers and have warm food appear on the table. Are you the same way?So I pride myself in preparing simple homemade dinners, like this one, that are still flavor-packed and totally delicious! You know that wonderful meal that you have time to prepare on weekends? Well this is that meal, minus the extra minutes!
These incredible tacos, filled to the brim with sautéed portobello mushrooms, savory chicken and soft poblano peppers, are flavor-boosted with Campbell’s Savory Portobello Mushroom Soup and represent one of the easiest meals I have ever prepared. Yet they taste like a million bucks!
Did you ever wonder what that much money tasted like? Well whip up these tacos, and you’ll never question again.
I guarantee the family will sing praises in your honor after they sink their teeth into today’s mother-load of deliciousness.
This container holds the magic, the treasure of all treasures, i.e. the anchor goodness of our chicken mushroom taco.Next time your recipe calls for cream of mushroom soup, sub in this Savory Portobello Mushroom. It just gives the dish that added boost of yummy!
I found it in the soup aisle at Walmart. Grab a great coupon HERE. This $.75 coupon is valid for one month from 3/13/15.
{CHICKEN PORTOBELLO TACOS}
2 large portobello mushroom heads, sliced
1 large poblano pepper, sliced
2 large chicken breasts (or equivalent of 2 heaping cups when cooked), diced
Olive Oil
1 clove garlic, minced
1/2 cup Campbell’s Soups for Easy Cooking Savory Portobello Mushroom Soup
Chopped cilantro, shredded cheese, and sour cream for garnishHere’s how to make them.
Start by slicing your portobello mushrooms. This is one mushroom, but make sure you slice up two. They’re SO good!
Now slice your poblano peppers. I cut my slices in half as well.
Add mushrooms and peppers to a skillet, along with 1 Tbsp. olive oil. Saute until both are soft and mushrooms reduce in size.
In a separate skillet, cook your diced chicken with 1 Tbsp. olive oil and 1 clove minced garlic. Salt chicken.
Cook until meat is no longer pink. Drain excess liquid.
Add your sautéed veggies to cooked chicken.
Add 1/2 cup Savory Portobello Mushroom Soup. Stir until combined.
Heat mixture through over low heat. Serve on warm, small flour tortillas with cilantro, shredded cheese and sour cream on top. That’s it!
This is what a satisfying, talk-of-the-town, under 30 minute meal looks like, my friends!I felt like Super Mom while making my grand entrance into the dining room with beautiful platefuls of this in hand and hungry family watching. The hubby gave it two thumbs way up!
Make this ASAP! You won’t be disappointed!
Need more quick and tasty dinner ideas? Check out these easy homemade recipes using Campbell’s Soups for Easy Cooking HERE! I’d love to hear which ones make you drool!
Be sure to follow Campbell’s on Facebook, Twitter and Pinterest for more fabulous ideas!
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