Green Chicken Chili & Cheesy Green Chili Bread

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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.

Green chicken chili with cheesy green chili bread

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 with cheesy green chili bread

Green Chicken Chili & Cheesy Green Chili Bread

Green Chicken Chili with Cheesy Green Chili Bread is the perfect pairing. The soup is filled with tender chicken, green chilies, and just the right blend of spices while the cheese bread is gooey and delicious.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 1022kcal

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.
  • Mix the cream cheese and sour cream in a bowl. Add 1/4 cup of the soup to the bowl and whisk until combined. Add 1/4 cup more and whisk until smooth.
  • 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

Calories: 1022kcal | Carbohydrates: 93g | Protein: 47g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 2584mg | Potassium: 620mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1280IU | Vitamin C: 24mg | Calcium: 308mg | Iron: 10mg

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