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Ash Tyrrell

Loaded Chicken Chili Bowl Recipe

I first made this loaded chicken chili bowl on a chilly weeknight when I wanted something warm, filling, and a little bit fun to eat. I hollowed out a few crusty bread bowls, ladled in my chicken chili, and piled on cheese and toppings until it looked like a diner special.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – helps sear the chicken and builds the flavor base
  • 1 pound boneless skinless chicken breast, cubed – lean protein that cooks fast and shreds easily
  • 1 medium yellow onion diced – adds natural sweetness to the base
  • 3 garlic cloves minced – fresh garlic beats the jarred kind every time
  • 1 poblano pepper diced – brings mild heat and a smoky note
  • 1 jalapeño seeded and diced – adjust or skip this for a milder bowl
  • 2 teaspoons ground cumin – the earthy backbone of a good chili
  • 1 teaspoon smoked paprika – adds depth without extra heat
  • 1 teaspoon chili powder – classic warmth that ties everything together
  • 1/2 teaspoon dried oregano – a herby balance that rounds out the spice mix
  • 4 cups low-sodium chicken broth – lets you control the saltiness yourself
  • 2 cans 15 oz each great northern beans, drained and rinsed – rinsing removes excess starch and canned taste
  • 1 can 4 oz diced green chilies – a mild, tangy kick that isn't overpowering
  • 1 cup frozen corn kernels – no need to thaw it balances the spice with sweetness
  • 1/2 cup heavy cream – this is what makes the chili rich and velvety
  • 1 cup Monterey Jack cheese shredded – grate it fresh, pre-shredded bags melt grainy
  • Salt and black pepper to taste
  • 6 small sourdough bread bowls – the edible vessel that makes this recipe special
  • Toppings: shredded cheddar sour cream, sliced green onion, diced avocado, tortilla strips

Method
 

  1. I always dice my onion, peppers, and garlic before I turn on the stove. Cubing the chicken ahead of time also saves me from fumbling with a knife over a hot pan. Having everything measured and ready makes the actual cooking go by so smoothly.
  2. I heat the olive oil in my Dutch oven over medium-high heat until it shimmers. Then I add the cubed chicken in a single layer and let it brown for about five minutes without stirring too much. This step locks in flavor, so I don't rush it.
  3. Once the chicken is browned, I toss in the onion, garlic, poblano, and jalapeño. I let everything soften for around four minutes, stirring occasionally. The kitchen starts smelling incredible right about now, and that's always my favorite part.
  4. Next, I stir in the cumin, smoked paprika, chili powder, and oregano, letting the spices toast for thirty seconds. Then I pour in the chicken broth and bring it to a gentle boil. I reduce the heat and let it simmer uncovered for fifteen minutes.
  5. I add the beans, green chilies, and corn, then simmer everything for another ten minutes so the flavors meld. Right before serving, I stir in the heavy cream and half of the shredded cheese. I taste and adjust the salt and pepper here.
  6. While the chili simmers, I slice the tops off my sourdough rounds and hollow out the centers, leaving about an inch of bread around the edges. I place them on a baking sheet and warm them in a 375°F oven for five minutes until slightly crisp.
  7. I ladle the hot chili straight into the warm bread bowls until it's overflowing. Then I top each one with the remaining cheese, a dollop of sour cream, and whatever garnishes I have on hand. I serve it immediately while everything is hot and melty.

Notes

  • I always toast my bread bowls before filling them, since it keeps them from getting soggy too quickly.
  • I shred my own cheese instead of buying pre-shredded bags because it melts far more smoothly.
  • I let the chili simmer a few extra minutes if I want it thicker, since it reduces nicely without any extra effort.
  • I keep a jar of pickled jalapeños nearby for anyone at my table who wants more heat.
  • I make a double batch of the chili base and freeze half for a quick dinner later in the month.