Spicy White Chicken Chili in a Bread Bowl

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I don’t know where you live, but where I live it is cold! The high today is going to be 45 with wind gusts up to 30 mph! With weather like that all I can think about is soup. And the spicier the better! This white chili is the perfect solution to the cold day. The bread bowl isn’t absolutely necessary but you will thank yourself for it.

3 cans white beans, rinsed and drained
1 large onion finely chopped
2 cloves garlic, minced
2 T olive oil
4-5 cups chicken broth
2- 4 oz.- cans diced green chilies
1 1/2 t. ground cumin
1 t. oregano
pinch of red pepper
8 ounces of cooked chicken, shredded
round crusty loaves of bread or cornbread squares

Toppings:
sour cream
cheddar
diced jalapeno

Heat oil in a large pot. Saute onion and garlic until onion is tender. Stir in beans, broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash beans slightly to thicken soup. Add chicken. Check seasonings. Hollow out round loaves or split cornbread and serve chili in bread bowls or over cornbread. Top with sour cream, cheese, and jalapeno.

This Post Has 4 Comments
  1. Great sounding recipe and from the picture looks delicious. My boyfriend loves the bread bowl recipes – adds fun to the dinner. I will add this to my must tries. And thank you for the kind words in your previous post. I’m definitely a fan of your blog…so many good recipes while learning a few things at the same time 🙂

  2. I’ve been really wanting to make white chicken chili, but I always wonder when I see a recipe in a cookbook if it’s really any good. Now that I’ve seen your tried-and-true version, I am going to give it a try. Thanks! I just found your blog today and I now a follower. Have a great day!!

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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.