# What You'll Need:
→ Bread Bowls
01 - 4 small round sourdough loaves, approximately 6 inches in diameter
→ Poultry
02 - 2 cups cooked, shredded chicken breast (about 2 medium breasts)
→ Vegetables and Aromatics
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional)
→ Beans and Chiles
06 - 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
07 - 1 can (4 oz) diced green chiles
→ Liquids and Dairy
08 - 4 cups low-sodium chicken broth
09 - 1 cup sour cream
10 - 1/2 cup half-and-half or whole milk
→ Spices and 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 (optional)
17 - 1/2 cup shredded Monterey Jack or cheddar cheese
18 - 1/4 cup chopped fresh cilantro
19 - Diced avocado
20 - Lime wedges
# Steps to Follow:
01 - Set the oven to 350°F (175°C) to prepare for baking bread bowls.
02 - Slice the tops off sourdough loaves and hollow out centers, retaining approximately 3/4-inch thick walls. Reserve removed bread for serving or other uses. Place hollowed loaves on a baking sheet and bake for 10 minutes to crisp. Set aside.
03 - Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño if desired, sauté for 3 to 4 minutes until softened. Incorporate minced garlic and cook an additional 1 minute.
04 - Mix in ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper; cook for 30 seconds until aromatic.
05 - Add diced green chiles, drained beans, shredded chicken, and chicken broth to the pot. Bring mixture to a simmer and cook for 15 minutes to meld flavors.
06 - Use a potato masher or the back of a spoon to mash some beans against the pot wall, thickening the consistency.
07 - Reduce heat to low and stir in sour cream and half-and-half until smooth. Simmer gently for 5 minutes, avoiding boiling.
08 - Adjust salt and pepper as desired to finalize seasoning.
09 - Ladle the chili into prepared sourdough bread bowls. Garnish with shredded cheese, fresh cilantro, diced avocado, and a squeeze of lime if preferred. Serve immediately.
