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This Green Chicken Chili, paired with Cheesy Green Chili Bread, brings cozy, Southwestern warmth to your table with each spoonful. The soup is creamy yet light, filled with tender chicken, green chilies, and just the right blend of spices.
And the cheese bread? It’s irresistibly crispy on the outside and gooey with a melted cheese and green chili mixture broiled on top. The perfect sidekick for dipping or enjoying on its own.

Helpful Tips
- Choose Fire-Roasted Green Chilies: Opt for fire-roasted canned chilies if you can—they add a subtle, smoky depth that brings out the best in both the soup and bread.
- Shred the Chicken: For a great texture, shred the chicken once it’s fully cooked but still warm, as it will pull apart easily without becoming mushy.
- Broil the Cheese Bread: To get that perfect bubbly cheese topping, pop the bread under the broiler, but make sure to keep an eye on it so it doesn’t burn.
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Green Chicken Chili & Cheesy Green Chili Bread
Ingredients
For the chili:
- 1 tablespoon (15 ml) olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 teaspoons (3 g) ground cumin
- 4 ounce (198 g) can diced green chiles
- 15 ounce (425 g) can green enchilada sauce
- 2 cups (946 ml) low sodium chicken broth
- 15 ounce (850 g) cannellini beans drained and rinsed
- 8.5 ounce (425 g) can corn
- 2 cups (420 g) shredded chicken
- 2 ounces (113 g) cream cheese softened
- 2 ounces (113 g) sour cream
- Salt and fresh ground pepper to taste
- Shredded cheese, cilantro, avocado for garnish
For the bread:
- 1 french bread loaf cut in half
- 2/3 cup (177 ml) mayonnaise
- 3/4 cup (112 g) mozzarella shredded
- 4 ounce (198 g) can diced green chilis
- 1 teaspoon dry rub
- chopped parsley for garnish
Instructions
For the chili:
- Add olive oil to a heavy bottomed pot or dutch oven over medium heat. Add onions and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30 seconds.
- Add cumin, green chiles, enchilada sauce, chicken broth, cannellini beans, corn, and chicken. Bring to a boil, then lower heat, cover and simmer for 20 minutes.
- Stir in the cheese mixture until completely melted and combined. Taste and season.
- Serve with garnishes (Shredded cheese, cilantro, avocado).
For the bread:
- Preheat oven to broil. Line a baking sheet with parchment paper.
- Combine the mayonnaise, mozzarella, chilis, and dry rub in a bowl.
- Spread the mixture onto the bread. Place both halves on the baking sheet and broil for 5-7 minutes until the cheese is bubbly and melted.
- Let rest for about 3 minutes, then slice and serve hot.
Video
Notes
- Choose fire-roasted canned chilies if you can—they add a subtle, smoky depth that brings out the best in both the soup and bread.
- For a great texture, shred the chicken once it’s fully cooked but still warm, as it will pull apart easily without becoming mushy.
- To get that perfect bubbly cheese topping, pop the bread under the broiler for a minute or two right before serving.
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.