If you’re craving something cozy, flavorful, and a little twist on classic chili, this Butternut White Chicken Chili Recipe is an absolute game-changer. It’s creamy, comforting, and loaded with warm spices that perfectly complement the sweetness of butternut squash.
Why You’ll Love This Recipe
- Unique Flavor Fusion: The sweetness of butternut squash combined with warming spices creates a rich and satisfying chili experience.
- Simple Ingredients: Uses pantry staples and fresh produce, making it easy to pull together any day of the week.
- Healthy and Filling: Packed with protein from chicken and fiber from beans, it’s both nutritious and hearty.
- Comfort in a Bowl: Creamy texture with a touch of spice makes it perfect for chilly evenings or anytime you want a warm hug in meal form.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating your cozy bowl of Butternut White Chicken Chili. Each one plays a special role: the butternut squash adds sweetness and creaminess, spices bring depth, and the beans and chicken provide satisfying protein and texture.
- Olive oil: For sautéing the aromatics gently to develop flavor.
- Sweet onion: Adds a natural sweetness and foundation to the chili base.
- Garlic cloves: Brings warmth and essential aromatic punch.
- Butternut squash: Cubed to tender perfection, adding creaminess and natural sweetness.
- Ground cumin: Offers earthiness and depth for a classic chili vibe.
- Smoked paprika: Gives a subtle smoky undertone without overpowering.
- Crushed red pepper flakes: Just a pinch for subtle heat that wakes up the flavors.
- Shredded chicken breasts: For lean, tender protein that soaks up the broth beautifully.
- Cannellini beans: Creamy white beans add texture and heartiness.
- Chicken stock: The flavorful liquid that ties everything together with rich umami notes.
- Sour cream: Stirred in at the end to create that luscious, creamy finish.
- Fresh cilantro, chives, tortilla chips: Toppings that add freshness, crunch, and visual appeal.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Butternut White Chicken Chili Recipe is how effortlessly it adapts to what you have on hand or your personal taste. Feel free to experiment with different add-ins or substitutions to make it your own signature dish!
- Spicy Kick: Add diced jalapeños or a splash of hot sauce if you like it fiery.
- Vegetarian Version: Skip the chicken and use vegetable broth plus extra beans or hearty mushrooms instead.
- Cheesy Twist: Stir in shredded Monterey Jack or pepper jack cheese for an indulgent creaminess.
- Herb Freshness: Swap cilantro for fresh parsley or basil depending on what flavors you prefer.
How to Make Butternut White Chicken Chili Recipe
Step 1: Sauté Aromatics and Butternut Squash
Start by warming olive oil in a large pot over medium heat. Add diced sweet onion and minced garlic along with a generous pinch of salt and pepper, cooking gently until the onion is soft and fragrant—about 5 minutes. Then, stir in the cubed butternut squash, followed by ground cumin, smoked paprika, and crushed red pepper flakes. Let those spices toast for about 5 minutes to bring out their full flavor and to begin softening the squash.
Step 2: Add Chicken, Beans, and Stock
Next, fold in the shredded chicken breasts and cannellini beans, then pour in 3 cups of chicken stock. Bring everything to a boil before reducing the heat to a gentle simmer. Cover the pot and let it cook for 10 to 15 minutes, until the butternut squash becomes tender and ready to melt in your mouth.
Step 3: Adjust Seasonings and Stir in Sour Cream
After simmering, taste the chili and add more salt or pepper if it needs lifting. If you want a thinner consistency, stir in the extra cup of chicken stock now. Finally, stir in the sour cream until completely melted and combined, creating a silky, creamy texture that defines this Butternut White Chicken Chili Recipe.
Step 4: Serve and Garnish
Ladle the chili into bowls and top with freshly chopped cilantro and chives, alongside crunchy tortilla chips for a bit of contrast. If you’re feeling indulgent, sprinkle a little cheese on top or add a dollop more sour cream. Serve it hot and enjoy every delicious spoonful!
Pro Tips for Making Butternut White Chicken Chili Recipe
- Roast Your Butternut Squash: For extra depth, try roasting the squash cubes before adding them to the chili; it adds a wonderful caramelized flavor.
- Use Leftover Chicken: This chili is a perfect way to elevate leftover rotisserie or baked chicken without extra effort.
- Simmer Slowly: Keeping the chili at a gentle simmer allows flavors to meld beautifully and the squash to soften without falling apart.
- Adjust Sour Cream Last: Adding sour cream at the end on low heat prevents curdling and retains that silky richness.
How to Serve Butternut White Chicken Chili Recipe
Garnishes
Fresh herbs like cilantro and chives bring brightness to the creamy chili, while crunchy tortilla chips add texture and fun. A dollop of sour cream or a sprinkle of shredded cheese on top offers an extra layer of indulgence and richness that everyone loves.
Side Dishes
This chili pairs beautifully with a crisp green salad for freshness or warm, crusty bread to soak up every flavorful drop. Cornbread or simple roasted vegetables also make excellent companions for a cozy meal.
Creative Ways to Present
Serve this chili in colorful bowls topped with a swirl of sour cream and a sprinkle of herbs for an inviting look. For parties, offer a toppings bar so guests can customize with jalapeños, avocado slices, shredded cheese, or extra chips for some fun interaction.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut White Chicken Chili keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even tastier the next day.
Freezing
This chili freezes well—just cool completely before transferring to freezer-safe containers. It stays good for up to 3 months, so it’s perfect for meal prepping or busy nights when you want a comforting meal ready to go.
Reheating
Reheat gently on the stove or in the microwave with a splash of stock or water to loosen the chili back up. Stir well to reincorporate the creamy sour cream base and enjoy as if freshly made!
FAQs
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Can I use frozen butternut squash for this chili?
Absolutely! Frozen butternut squash is a convenient alternative. Just add it a little earlier while simmering to make sure it has time to cook through and become tender.
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Is this chili spicy?
This Butternut White Chicken Chili Recipe has a gentle warming spice from cumin and crushed red pepper flakes, but it’s mostly mild. You can always add more heat with jalapeños or hot sauce depending on your personal heat preference.
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Can I make this recipe vegetarian or vegan?
Yes! Simply omit the chicken and use vegetable broth instead of chicken stock. Replace sour cream with a plant-based yogurt or cashew cream for a vegan-friendly version.
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What can I use if I don’t have cannellini beans?
Great substitutes include navy beans, great northern beans, or even chickpeas. They’ll provide similar creamy texture and protein without changing the flavor much.
Final Thoughts
Trust me, this Butternut White Chicken Chili Recipe is a keeper you’ll reach for again and again when the weather turns crisp. Its comforting flavors, creamy texture, and simple ingredients make every spoonful a joy. Give it a try—you’re going to love how it warms your body and soul!
PrintButternut White Chicken Chili Recipe
This creamy Butternut White Chicken Chili is a comforting and flavorful dish combining tender chicken, sweet butternut squash, creamy cannellini beans, and warming spices. It’s perfect for a cozy meal topped with fresh cilantro, chives, and crunchy tortilla chips.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
- 1/4 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
For Topping
- Fresh cilantro
- Chives
- Tortilla chips
- Sour cream (optional)
- Cheese (optional)
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, add olive oil, then stir in diced onion and minced garlic. Season with a big pinch of kosher salt and pepper. Cook until the onion softens and becomes translucent, about 5 minutes.
- Add butternut squash and spices: Stir in the cubed butternut squash, ground cumin, smoked paprika, and crushed red pepper flakes. Cook, stirring frequently, for another 5 minutes to allow the spices to bloom and the squash to start softening.
- Add chicken, beans, and stock: Stir in shredded chicken breasts and the rinsed cannellini beans. Pour in 3 cups of chicken stock and bring the mixture to a boil.
- Simmer the chili: Reduce heat to a simmer and cover the pot. Let it cook gently for 10 to 15 minutes until the butternut squash is fork tender.
- Adjust seasoning and consistency: Taste and season with additional salt and pepper if necessary. If a thinner chili is desired, stir in the remaining 1 cup of chicken stock.
- Finish with sour cream: Stir in the sour cream until completely melted and blended for a creamy texture.
- Serve and garnish: Serve the chili immediately, topped with fresh cilantro, chives, and crunchy tortilla chips. Add cheese or extra sour cream on top if desired.
- Storage tip: Leftovers reheat beautifully; add a splash of chicken stock or water if the chili is too thick after reheating.
Notes
- Use fresh butternut squash cubed to maintain texture in the chili.
- Shredded cooked chicken breasts can be prepared ahead or rotisserie chicken can be used for convenience.
- Taste and adjust seasoning before serving to ensure perfect flavor balance.
- Adding sour cream at the end creates a creamy finish without curdling.
- Optional toppings like cheese or extra sour cream personalize the chili to your preference.
- Leftover chili thickens in the fridge, so add liquid when reheating to restore desired consistency.
