Butternut White Chicken Chili
User Reviews
5
Butternut White Chicken Chili
Description
In the Butternut White Chicken Chili, diced onion and minced garlic are softened in olive oil before adding cubed butternut squash, cumin, smoked paprika, and a pinch of red pepper flakes for mild spice. Shredded chicken breast and drained white beans are introduced alongside chicken stock to simmer until the squash is tender. Stirring in sour cream at the end creates a creamy body without overwhelming richness. Fresh cilantro or chives and crunchy tortilla chips adorn the final serving, contributing freshness and texture.
The mixture simmers just long enough to meld flavors and soften squash without losing the distinctive shape of the beans and chicken. The result balances sweetness from the butternut squash with savory spices and tangy sour cream, making this chili suitable for a comforting meal. Leftovers reheat well with a splash of stock or water to restore consistency.
This dish can be served alone or with additional tortilla chips and cheese if desired, adding layers of texture and flavor to the chili’s warmth and creaminess.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 2 cups butternut squash in 1/2 to 1 inch cubes, cubed
- 2 teaspoons cumin ground
- ¼ teaspoon smoked paprika
- crushed red pepper flakes pinch
- 2 cups chicken breast shredded
- 2 cannellini beans 14 ounce cans, drained and rinsed
- 3 to 4 cups chicken stock
- 1 cup sour cream
- cilantro chives, tortilla chips, sour cream, for topping, fresh
Instructions
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
- Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
- After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you’d like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
- Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
- Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.
User Reviews
Overall Rating
5
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