Butternut White Chicken Chili Recipe

Introduction

This Butternut White Chicken Chili is a comforting and nutritious twist on traditional chili. Featuring tender chicken, creamy cannellini beans, and sweet butternut squash, it delivers warmth and subtle spice in every bite. Perfect for cozy dinners or meal prep throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 4 cups butternut squash, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)
• 2 cups cooked and shredded chicken breasts
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups chicken stock
• 1/2 cup sour cream
• Fresh cilantro, chopped (for garnish)
• Chopped chives (for garnish)
• Tortilla chips (for topping)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced sweet onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the cubed butternut squash, ground cumin, smoked paprika, crushed red pepper flakes, salt, and pepper. Stir to coat the squash with the spices and cook for 3-4 minutes.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, until the squash is tender, about 20 minutes.
4. Step 4: Stir in the shredded chicken and cannellini beans. Cook for another 5-7 minutes until heated through.
5. Step 5: Remove the pot from the heat and stir in the sour cream until smooth and well combined. Adjust seasoning with salt and pepper if needed.
6. Step 6: Serve the chili hot, garnished with chopped cilantro, chives, and a handful of tortilla chips for added crunch.

Tips & Variations

• For extra depth, roast the butternut squash cubes before adding them to the chili.
• Use rotisserie chicken for a quick shortcut and added flavor.
• Swap cannellini beans for great northern or navy beans if preferred.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• For a dairy-free version, omit the sour cream or substitute with a plant-based alternative.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water to loosen the texture if needed. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well and can save prep time. Just adjust the cooking time slightly as frozen squash cooks faster.

Is this chili spicy?

This chili has a mild heat level from the crushed red pepper flakes, but you can easily adjust the spice to your liking by adding more or less.

Butternut White Chicken Chili Recipe

Print Recipe

★★★★★

4.4 from 81 reviews

This Butternut White Chicken Chili is a cozy, nutritious twist on traditional chili, featuring tender shredded chicken, creamy cannellini beans, and sweet butternut squash simmered with warming spices. Finished with a dollop of sour cream and fresh herbs, it’s a comforting and flavorful meal perfect for chilly days.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Main Ingredients

• 4 cups butternut squash, peeled and cut into medium-sized cubes
• 1 pound shredded cooked chicken breasts
• 2 cups cannellini beans, drained and rinsed
• 4 cups chicken stock

Spices

• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)

Toppings

• 1/2 cup sour cream
• Fresh cilantro, chopped, for garnish
• Fresh chives, chopped, for garnish
• Tortilla chips, for serving

Instructions

1. Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
2. Season and Add Spices: Stir in ground cumin, smoked paprika, crushed red pepper flakes, salt, and pepper. Cook for 1 minute to toast the spices and release their aromas.
3. Add Butternut Squash and Stock: Add the cubed butternut squash to the pot, stirring to coat with the spices and aromatics. Pour in the chicken stock, bring the mixture to a simmer, and cover. Let cook until the squash is tender, about 15-20 minutes.
4. Add Chicken and Beans: Stir in the shredded chicken and cannellini beans. Continue to simmer uncovered for another 10 minutes to meld the flavors and heat through the chicken.
5. Finish with Sour Cream: Remove the pot from heat and stir in the sour cream to add creaminess and balance the spices.
6. Serve with Garnishes: Ladle the chili into bowls and top with chopped fresh cilantro, chives, and a handful of crunchy tortilla chips for texture and freshness.

Notes

• You can substitute cooked rotisserie chicken if you prefer a shortcut.
• Adjust the crushed red pepper flakes to control the spice level to your liking.
• For a thicker chili, mash some of the cooked butternut squash before adding chicken and beans.
• This chili keeps well refrigerated for up to 3 days and tastes great reheated.
• Make it gluten-free by ensuring your chicken stock and tortilla chips are certified gluten-free.

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