Creamy White Chicken Chili in Rustic Bread Bowls
A comforting and creamy white chicken chili served in rustic bread bowls, perfect for cozy dinners and casual gatherings. This easy homemade recipe combines tender chicken, white beans, and a subtle blend of spices for a soul-satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 1 can diced green chilies
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper to taste
- 4 small rustic bread bowls (crusty sourdough or country bread)
Instructions
- Prepare your ingredients: finely chop the onion and garlic, mince the jalapeño if using, and drain and rinse the beans. Cut the tops off the rustic bread loaves and carefully hollow out the centers, leaving about a 1/2-inch thick shell. Set aside.
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft. Add the garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
- Stir in the cumin and oregano, toasting lightly for 30 seconds. Add the diced green chilies and cook for another minute, stirring to combine.
- Add the chicken breasts to the pot, pour in the chicken broth, and bring to a gentle simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked and tender. Shred the chicken in the pot using a fork.
- Stir in the rinsed beans and softened cream cheese. Mix well until the cream cheese melts into a smooth, creamy sauce. Simmer uncovered for 5-7 minutes to thicken slightly.
- Remove from heat and stir in the sour cream. Taste and adjust salt and pepper as needed.
- Ladle the chili into the hollowed bread bowls and serve immediately.
Notes
If cream cheese isn’t soft enough, microwave for 15 seconds before adding to avoid lumps. If chili is too thick, add a splash of broth or water to loosen. For gluten-free, use gluten-free bread bowls or skip bread bowls. For dairy-free, substitute cream cheese and sour cream with coconut cream.
Nutrition
- Serving Size: 1 bread bowl filled
- Calories: 450500
- Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, creamy chili, bread bowls, comfort food, easy dinner, chicken recipe, chili recipe