- 1 (18.5 ounce) can Progresso® Traditional Southwestern-Style Chicken Soup
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle chiles
- Cooking spray
- 1/2 cup frozen extra-sweet whole kernel corn
- 1 (3 ounce) package diced cooked chicken
- 4 (1/2 ounce) slices Monterey Jack cheese
- 3 tablespoons chopped roasted red bell peppers
- 2 Pillsbury® Grands!® frozen Southern Style Biscuits
- 2 tablespoons sour cream
- 1 tablespoon finely chopped fresh chives or green onions
- Heat oven to 350 degrees F. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles.
- Spray insides of 2 ovenproof 2-cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray.
- Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.