Description
This creamy and comforting Butternut White Chicken Chili features tender chunks of butternut squash, shredded chicken, cannellini beans, and warm spices in a rich broth stirred with sour cream. A hearty, cozy meal perfect for any night.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 cups cubed butternut squash (1/2 to 1 inch cubes)
- 2 teaspoons ground cumin
- ¼ teaspoon smoked paprika
- Pinch crushed red pepper flakes
- 2 cups shredded chicken breasts
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 3 to 4 cups chicken stock
- 1 cup sour cream
- Fresh cilantro (for topping)
- Chives (for topping)
- Tortilla chips (for topping)
- Additional sour cream or cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a big pinch of salt and pepper. Cook until onion is soft and translucent, about 5 minutes.
2. Stir in the butternut squash, ground cumin, smoked paprika, and crushed red pepper flakes. Cook for 5 minutes to develop flavor and soften squash slightly.
3. Add shredded chicken and cannellini beans. Pour in 3 cups of chicken stock and bring to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 10 to 15 minutes until butternut squash is fork-tender.
5. Taste and adjust seasoning with more salt and pepper. Add up to 1 more cup of chicken stock to reach desired consistency if needed.
6. Remove from heat and stir in sour cream until fully combined and creamy.
7. Ladle chili into bowls. Top with fresh cilantro, chives, tortilla chips, and additional sour cream or cheese if desired.
8. Refrigerate leftovers for up to 3 days. Reheat with a splash of stock or water to loosen.
Notes
To make it vegetarian, substitute shredded chicken with a plant-based protein and use vegetable stock.
For more heat, add diced jalapeños or increase red pepper flakes.
Fresh butternut squash offers better texture than frozen.
This chili stores well in the fridge for up to 3 days and is easy to reheat.
Topping with cheese adds an extra creamy, rich finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg