Save to Pinterest A creamy comforting white chicken chili brimming with tender chicken white beans and green chiles served piping hot inside crusty sourdough bread bowls.
When I made this chili in sourdough bowls for my family they could not believe how cozy and fun dinner felt. Everyone loves scooping out the bread and savoring the rich creamy chili together.
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 or to taste 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 the oven to 350°F (175°C). Slice the tops off the sourdough loaves and hollow out the centers leaving about 3/4-inch thick walls. Reserve the tops and bread pieces for serving or other use. Place bowls on a baking sheet and bake for 10 minutes to crisp up. Set aside.
- Cook vegetables:
- Heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil then sauté onion and jalapeño (if using) for 3 4 minutes until softened. Add garlic and cook for 1 minute more.
- Add spices:
- Stir in cumin oregano chili powder coriander salt and pepper. Cook for 30 seconds until fragrant.
- Add chiles beans and chicken:
- Add green chiles beans shredded chicken and chicken broth. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Mash beans:
- Using a potato masher or the back of a spoon mash some of the beans against the side of the pot to thicken the chili.
- Stir in dairy:
- Reduce heat to low. Stir in sour cream and half-and-half mixing until smooth and creamy. Simmer gently for 5 minutes do not boil.
- Season:
- Taste and adjust seasoning as needed.
- Serve:
- Ladle hot chili into prepared bread bowls. Top with shredded cheese cilantro avocado and a squeeze of lime if desired. Serve immediately.
Save to Pinterest This chili was the star at our weekend get-together. My kids asked for seconds and everyone delighted in scooping up the chili-soaked bread with big smiles.
Required Tools
Large pot or Dutch oven chefs knife cutting board baking sheet ladle potato masher (optional)
Allergen Information
Contains: Wheat (sourdough bread) Milk (sour cream cheese milk). May contain: Egg (in some sourdough breads) consult labels. Always check ingredients for hidden allergens.
Nutritional Information
Per serving: Calories 620 Total Fat 18 g Carbohydrates 70 g Protein 38 g
Save to Pinterest Make your own cozy moment by serving this creamy chili in bread bowls for a memorable meal everyone will love.
Common Recipe Questions
- → What type of beans work best for this chili?
Cannellini or Great Northern beans are ideal as they provide a creamy texture and mild flavor that complements the chicken and spices.
- → Can I prepare the sourdough bread bowls in advance?
Yes, you can hollow out and bake the bread bowls a few hours ahead, then reheat them just before serving for a crisp texture.
- → How can I adjust the heat level in this dish?
Removing the seeds from the jalapeño or omitting it reduces heat, while leaving seeds or adding extra chiles increases spiciness.
- → What can I use instead of half-and-half for creaminess?
Whole milk or a combination of sour cream and milk can be used to maintain the creamy consistency without half-and-half.
- → What toppings best complement this chili?
Shredded Monterey Jack or cheddar cheese, fresh cilantro, diced avocado, and a squeeze of lime add fresh, rich flavors and textures.