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Butternut White Chicken Chili Recipe

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★★★★

3.8 from 60 reviews

This comforting Butternut White Chicken Chili combines tender shredded chicken, creamy cannellini beans, and sweet butternut squash in a flavorful broth with warming spices. Perfect for cozy dinners, this chili is topped with fresh herbs and crunchy tortilla chips for a delightful texture contrast.

Ingredients

Scale

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 (1/2 to 1 inch cubes)
  • 2 teaspoons ground cumin
  • ¼ teaspoon smoked paprika
  • Pinch of 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
  • Optional: shredded cheese

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a generous pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  2. Add Squash and Spices: Stir in the cubed butternut squash. Sprinkle in the ground cumin, smoked paprika, and crushed red pepper flakes. Cook the mixture for 5 minutes, stirring occasionally to combine the flavors.
  3. Incorporate Chicken and Beans: Add the shredded chicken breasts to the pot, followed by the drained and rinsed cannellini beans. Pour in 3 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Let it simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
  4. Season and Finish: After simmering, taste the chili and adjust the seasoning with additional salt and pepper if needed. If you prefer a thinner consistency, stir in the extra cup of chicken stock. Slowly stir in the sour cream until fully incorporated and creamy.
  5. Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, chopped chives, and crunchy tortilla chips. For extra indulgence, add shredded cheese if you like. Serve immediately for the best flavor and texture.
  6. Storage and Reheating: Leftover chili reheats well; add a splash of chicken stock or water to loosen it when warming up to maintain the perfect consistency.

Notes

  • For a spicier chili, increase the crushed red pepper flakes to taste.
  • Using freshly shredded chicken from cooked chicken breasts enhances the texture and flavor.
  • If you want a dairy-free version, substitute sour cream with a vegan sour cream alternative or omit it entirely.
  • Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Add tortilla chips just before serving to maintain their crunchiness.

Keywords: Butternut Squash Chili, White Chicken Chili, Comfort Food, Easy Chili Recipe, Fall Recipes

Find it online: https://foodiecara.com/butternut-white-chicken-chili-recipe/