Easy White Bean Chicken Chili with Butternut Squash

Name: Easy White Bean Chicken Chili with Butternut Squash
Yield: 1 serving
Ingredients: 2 teaspoons vegetable or canola oil; 1 pound skinless; ½ medium onion; 2 cups butternut squash; 2 15.8 ounce cans cannellini or white northern beans; ¼ cup roasted Hatch chiles; 1 32 ounce can of chicken broth; 1 ½ cups tortilla chips; ½ cup Monterey jack cheese; ¼ cup cilantro

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5.0

27 reviews

Excellent

Course
Soup

Easy White Bean Chicken Chili with Butternut Squash

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

2 teaspoons vegetable or canola oil
1 pound skinless , boneless chicken breasts, cut into bite-size pieces
½ medium onion , chopped
2 cups butternut squash , diced
2 15.8 ounce cans cannellini or white northern beans , rinsed and drained
¼ cup roasted Hatch chiles , or 1 4-ounce can of diced green chiles
1 32 ounce can of chicken broth
1 ½ cups tortilla chips , coarsely crushed
½ cup Monterey jack cheese
¼ cup cilantro , chopped

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Instructions

Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth. Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.