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.
Servings: 4 Servings
Calories: 1022kcal
Ingredients
For the chili:
- 1 tablespoon olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 4 ounce can diced green chiles
- 15 ounce can green enchilada sauce
- 2 cups low sodium chicken broth
- 15 ounce cannellini beans drained and rinsed
- 8.5 ounce can corn
- 2 cups shredded chicken
- 2 ounces cream cheese softened
- 2 ounces 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 mayonnaise
- 3/4 cup mozzarella shredded
- 4 ounce 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