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['A close-up view of a bowl of Butternut White Chicken Chili with colorful ingredients visible.', 'A side view of a hearty butternut squash chili topped with fresh herbs in a white bowl.', 'A vibrant bowl of white chicken chili featuring chunks of butternut squash and garnished with cilantro.', 'A delicious serving of Butternut White Chicken Chili showcasing creamy texture and colorful toppings.']

Butternut White Chicken Chili Recipe

A hearty and flavorful chili combining tender butternut squash, chicken, and beans, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables and aromatics

  • 1 tablespoon olive oil
  • 1 sweet onion sweet onion (chopped)
  • 1 medium jalapeño pepper (minced) optional for heat
  • 3 cloves garlic (minced)
  • 2 cups butternut squash (cut into 1 inch cubes)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika (or chili powder)
  • 1/4 teaspoon red chili flakes (or to taste)
  • to taste salt and freshly ground pepper
  • 3 cups chicken broth (plus more if needed for texture)
  • 2 14-ounce cans cannellini beans (drained and rinsed)
  • 1 7-ounce can diced green chiles
  • 1/2 cup sour cream
  • 2 ½ cups cooked chicken (cubed or shredded)

Instructions
 

  • Heat olive oil and cook onion and jalapeño until tender, about 5 minutes.
  • Add butternut squash, salt, garlic, oregano, cumin, and paprika; cook for 5 minutes.
  • Stir in broth, beans, and chiles; bring to a boil, then simmer for 10-15 minutes until squash is fork-tender.
  • Remove from heat, mash some beans to thicken, then stir in chicken and sour cream; cook until heated through.
  • Serve topped with your favorite garnishes like cilantro, lime, or avocado.

Notes

For extra flavor, garnish with fresh cilantro and a squeeze of lime.
Keyword butternut squash, chicken, Chili