A creamy bowl filled with tender chicken, white beans, and mild green chiles in crusty sourdough bread.
# What You'll Need:
→ Bread Bowls
01 - 4 small round sourdough loaves, approximately 6 inches diameter each
→ Poultry
02 - 2 cups cooked shredded chicken breast, equivalent to about 2 medium breasts
→ Vegetables & Aromatics
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional for heat)
→ Beans & Chiles
06 - 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
07 - 1 can (4 ounces) diced green chiles
→ Liquids & Dairy
08 - 4 cups low-sodium chicken broth
09 - 1 cup sour cream
10 - 1/2 cup half-and-half or whole milk
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Toppings
17 - 1/2 cup shredded Monterey Jack or cheddar cheese
18 - 1/4 cup chopped fresh cilantro
19 - Diced avocado
20 - Lime wedges
# Directions:
01 - Preheat the oven to 350°F (175°C).
02 - Slice the tops off the sourdough loaves and hollow out the centers, leaving walls approximately 3/4 inch thick. Reserve the tops and bread pieces for serving or other uses. Arrange bread bowls on a baking sheet and bake for 10 minutes to crisp the interiors. Set aside.
03 - Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil, then sauté diced onion and jalapeño (if using) for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Incorporate ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Stir and cook for 30 seconds until fragrant.
05 - Add diced green chiles, drained beans, shredded chicken, and chicken broth. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
06 - Use a potato masher or back of a spoon to mash some beans against the side of the pot to achieve a thicker consistency.
07 - Reduce heat to low and stir in sour cream and half-and-half. Mix until the mixture is smooth and creamy. Simmer gently for 5 minutes without boiling.
08 - Taste and adjust salt or spices as preferred.
09 - Ladle the hot chili into prepared sourdough bowls. Top with shredded cheese, fresh cilantro, diced avocado, and squeeze lime wedges if desired. Serve immediately.
