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Butternut White Chicken Chili Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: butternut white chicken chili, chicken chili recipe, healthy chili, butternut squash chili, white chicken chili, comforting soup

Find it online: https://islawhite.com/butternut-white-chicken-chili-recipe/