Butternut 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
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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.
