Description
This Butternut White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy cannellini beans, and sweet butternut squash simmered with warming spices. Perfect for a cozy weeknight meal, it’s topped with fresh cilantro, chives, and crunchy tortilla chips for added texture and brightness.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 cups butternut squash, cubed into 1/2 to 1 inch pieces
- 2 teaspoons ground cumin
- ¼ teaspoon smoked paprika
- Pinch of crushed red pepper flakes
- 2 cups shredded cooked chicken breasts
- 2 cans (14 ounces each) cannellini beans, drained and rinsed
- 3 to 4 cups chicken stock
- 1 cup sour cream
For Topping
- Fresh cilantro
- Chives
- Tortilla chips
- Optional: cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic with a generous pinch of salt and pepper. Cook while stirring occasionally until the onion softens and becomes translucent, about 5 minutes.
- Add Butternut Squash and Spices: Stir in the cubed butternut squash followed by ground cumin, smoked paprika, and crushed red pepper flakes. Mix well and cook for another 5 minutes, allowing the spices to bloom and the squash to begin softening.
- Add Chicken, Beans, and Stock: Add shredded chicken, the rinsed cannellini beans, and 3 cups of chicken stock to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for 10 to 15 minutes, or until the butternut squash is fork-tender.
- Season and Stir in Sour Cream: Taste the chili and adjust salt and pepper as needed. If a thinner consistency is desired, add the extra 1 cup of chicken stock and stir in. Then, slowly stir in the sour cream until fully incorporated and creamy.
- Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, chopped chives, and crunchy tortilla chips. Optionally, sprinkle with cheese if desired. Serve immediately for best flavor and texture.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator. When reheating, add a splash of chicken stock or water if the chili has thickened to your preference.
Notes
- Use cooked shredded chicken; rotisserie chicken works great for convenience.
- Adjust crushed red pepper flakes to control chili heat.
- For a dairy-free option, substitute sour cream with coconut cream or omit entirely.
- The butternut squash adds natural sweetness; ensure it’s cooked until tender for best texture.
- Leftover chili thickens upon standing; add liquid when reheating for desired consistency.
