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Butternut White Chicken Chili Recipe

Creamy Butternut White Chicken Chili Recipe to Warm Your Heart

This Butternut White Chicken Chili Recipe combines butternut squash, chicken, and spices into a comforting and creamy dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 medium Onion Provides foundational flavor; substitute with shallots for a milder taste.
  • 3 cloves Garlic Minced shallots can serve as a mild alternative.
For the Chili
  • 4 cups Butternut Squash Pumpkin or sweet potato can be swapped in-season.
  • 2 teaspoons Cumin Replace with coriander for a different spice profile.
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder can substitute.
  • ½ teaspoon Crushed Red Pepper Flakes Adjust the amount or omit for a milder chili.
For the Protein and Creaminess
  • 2 cups Shredded Chicken Breasts Rotisserie chicken is a convenient substitute.
  • 1 can Cannellini Beans Great Northern or navy beans can be used instead.
  • 4 cups Chicken Stock Homemade or vegetable stock may be used for a vegetarian option.
  • ½ cup Sour Cream Greek yogurt can be a healthy alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and 3 minced garlic cloves to the pot. Sauté for about 5 minutes until the onion becomes translucent and softened.
  2. Stir in 4 cups of cubed butternut squash along with 2 teaspoons of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of crushed red pepper flakes. Cook this mixture for an additional 5 minutes.
  3. Add 2 cups of shredded chicken and 1 can of drained cannellini beans to the pot. Pour in 4 cups of chicken stock. Stir gently, increase the heat until it comes to a gentle boil.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes.
  5. After the squash is tender, taste and adjust the seasoning. If the chili is too thick, gradually stir in more chicken stock. Mix in ½ cup of sour cream off the heat.
  6. Ladle the chili into warm bowls and garnish with freshly chopped cilantro and chives. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 1000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

This Butternut White Chicken Chili Recipe is a canvas ready for your personal touch. Consider roasting the squash beforehand for deeper flavor.

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