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 white chicken chili in a sourdough bowl, my family was amazed by how the bread soaked up all the savory flavor. The crispy bowl with the creamy chili was such a hit that this recipe instantly became a cozy weekend favorite in our home.
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
- Prep 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. Bake bowls for 10 minutes to crisp up, then set aside.
- Cook Vegetables:
- Heat a large pot over medium heat and add olive oil. Sauté onion and jalapeño (if using) for 3,4 minutes until softened. Add garlic and cook 1 minute more.
- Add Spices:
- Stir in cumin, oregano, chili powder, coriander, salt, and pepper. Cook 30 seconds until fragrant.
- Combine Main Ingredients:
- Add green chiles, beans, shredded chicken, and chicken broth. Bring to a simmer and cook for 15 minutes to blend flavors.
- Thicken Chili:
- Use a potato masher or back of a spoon to mash some beans against the side of the pot to thicken the chili.
- Add 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 & Serve:
- Taste and adjust seasoning if needed. Ladle hot chili into bread bowls. Top with cheese, cilantro, avocado, and lime as desired. Serve immediately.
Save It Sharing these sourdough bread bowls filled with creamy chili at our dinner table always brings smiles. My kids love dipping the hollowed tops and scooping out the last bits with crunchy edges.
Required Tools
Large pot or Dutch oven, chef's knife, cutting board, baking sheet, ladle, and potato masher are all you need for perfect bread bowls and chili.
Allergen Information
Contains wheat and milk. Some sourdough breads may include egg, so please consult individual labels if you have sensitivities.
Nutritional Information (per serving)
Calories: 620. Total fat: 18 g. Carbohydrates: 70 g. Protein: 38 g.
Save It This bread bowl chili is perfect for cozy nights or friendly gatherings. Just ladle, serve, and enjoy every comforting bite while it's hot.
Common Questions About Recipes
- → How do you prepare the sourdough bread bowls?
Slice the tops off small sourdough loaves, hollow out the centers leaving thick walls, then bake the bowls at 350°F for 10 minutes to crisp before filling.
- → Can I use a different bean type?
Cannellini or Great Northern beans work best for creaminess, but other white beans can be substituted depending on preference.
- → What spices enhance the chili’s flavor?
Ground cumin, dried oregano, chili powder, and ground coriander create a balanced warmth and depth for the dish.
- → How is the chili thickened?
Some beans are mashed in the pot during cooking to naturally thicken the chili’s texture without added thickeners.
- → What toppings pair well with this dish?
Shredded Monterey Jack or cheddar cheese, fresh cilantro, diced avocado, and a squeeze of lime brighten and complement the creamy chili.
- → Can this dish be made ahead?
Yes, the chili can be prepared in advance, and bread bowls made a few hours ahead to be reheated just before serving.