Description
This creamy and comforting Butternut White Chicken Chili combines tender chunks of butternut squash, shredded chicken, cannellini beans, and aromatic spices in a rich broth finished with sour cream. Perfect for a cozy meal, it is easy to prepare on the stovetop and topped with fresh herbs and crunchy tortilla chips for added texture.
Ingredients
Scale
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
- ¼ 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
Toppings
- Fresh cilantro
- Chives
- Tortilla chips
- Additional sour cream or cheese (optional)
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a big pinch of salt and pepper. Cook, stirring occasionally, 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 the mixture for 5 minutes, allowing the spices to become fragrant and the squash to begin softening.
- Add chicken, beans, and stock: Mix in the shredded chicken breasts and cannellini beans. Pour in 3 cups of chicken stock and bring the mixture to a boil over medium-high heat.
- Simmer the chili: Reduce the heat to low, cover the pot, and let it simmer gently for 10 to 15 minutes, or until the butternut squash is fork-tender.
- Adjust seasoning and consistency: Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a thinner chili, stir in up to 1 more cup of chicken stock to reach your desired consistency.
- Finish with sour cream: Remove the pot from heat and stir in the sour cream until fully incorporated and the chili is creamy.
- Serve: Ladle the chili into bowls and top with fresh cilantro, chives, and crunchy tortilla chips. Optionally, add shredded cheese or more sour cream as desired. Enjoy immediately.
- Store leftovers: Leftover chili can be refrigerated and reheated later; add a splash of stock or water when warming to loosen the consistency if needed.
Notes
- For a vegetarian version, substitute shredded chicken and chicken stock with plant-based alternatives and vegetable stock.
- If you like a spicier chili, increase the crushed red pepper flakes or add diced jalapeños.
- Using fresh butternut squash cubes offers better texture than frozen.
- Leftovers keep well refrigerated for up to 3 days.
- Adding cheese on top is optional but enhances the richness.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg
