Save It A creamy, comforting white chicken chili brimming with tender chicken, white beans, and green chiles, served piping hot inside crusty sourdough bread bowls.
The first time I made this chili in bread bowls, my family couldn't get enough. Everyone loved scooping out the crusty sides and enjoying every last bit!
Ingredients
- Bread Bowls: 4 small round sourdough loaves (about 6 inches wide)
- Poultry: 2 cups cooked chicken breast, shredded (about 2 medium breasts)
- Vegetables & Aromatics: 1 medium yellow onion, diced, 2 cloves garlic, minced, 1 jalapeño, seeded and diced (optional, for heat)
- Beans & Chiles: 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed, 1 can (4 oz) diced green chiles
- Liquids & Dairy: 4 cups low-sodium chicken broth, 1 cup sour cream, 1/2 cup half-and-half or whole milk
- Spices & Seasonings: 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Toppings (optional): 1/2 cup shredded Monterey Jack or cheddar cheese, 1/4 cup chopped fresh cilantro, Diced avocado, Lime wedges
Instructions
- Prepare Bread Bowls:
- Preheat oven to 350°F (175°C). Slice tops off sourdough loaves and hollow out centers, leaving about 3/4 inch thick walls. Reserve tops and bread pieces. Place bowls on baking sheet and bake for 10 minutes to crisp. Set aside.
- Sauté Vegetables:
- Heat large pot over medium heat. Add olive oil, sauté onion and jalapeño for 3, 4 minutes until softened. Add garlic, cook 1 minute more.
- Add Spices:
- Stir in cumin, oregano, chili powder, coriander, salt, pepper. Cook 30 seconds until fragrant.
- Add Main Ingredients:
- Add green chiles, beans, shredded chicken, chicken broth. Bring to simmer, cook 15 minutes.
- Thicken Chili:
- Mash some beans against side of pot with spoon or masher to thicken.
- Add Dairy:
- Reduce heat to low. Stir in sour cream and half-and-half, mixing until smooth and creamy. Simmer gently 5 minutes. Do not boil.
- Finishing Touch:
- Taste, adjust seasoning. Ladle chili into bread bowls. Top with cheese, cilantro, avocado, squeeze of lime. Serve immediately.
Save It Watching everyone tear into their bread bowls and savor the creamy chili makes this dish a family favorite, especially on chilly nights!
Nutritional Information (per serving)
Calories: 620, Total Fat: 18 g, Carbohydrates: 70 g, Protein: 38 g
Allergen Information
Contains wheat, milk. May contain egg. Always check ingredients for hidden allergens.
Required Tools
Large pot, Chefs knife, Cutting board, Baking sheet, Ladle, Potato masher (optional)
Save It This meal is perfect for nights when you need extra warmth and comfort. Serve immediately for freshest flavor!
Recipe FAQs
- → What are good alternatives to sourdough bread bowls?
Artisan bread like rye or French boule can hold chili well. For a lighter option, hearty bread rolls or even hollowed-out bell peppers offer creative alternatives.
- → How can I thicken the chili if it’s too watery?
Mashing some of the beans against the pot’s side while simmering naturally thickens the chili. Reducing the liquid by simmering longer also helps.
- → Can I make this dish spicier?
Adding more diced jalapeños or incorporating a pinch of chili powder will increase the heat. Adjust gradually to suit your palate.
- → What’s the best way to reheat the bread bowls without getting soggy?
Oven reheating at 350°F for 5-10 minutes crisps the bread without moisture buildup. Avoid microwaving to maintain texture.
- → Are there protein substitutes for this version?
Shredded turkey or cooked white beans alone can provide protein. For vegetarians, extra beans and spices create a satisfying base.