Easy White Bean Chicken Chili with Butternut Squash
User Reviews
5
-
Course
Soup
Easy White Bean Chicken Chili with Butternut Squash
Description
Easy White Bean Chicken Chili with Butternut Squash centers on browned chicken pieces cooked with onions until softened, then simmered with diced butternut squash, rinsed cannellini beans, and hatch chiles in chicken broth. Crushed tortilla chips added before boiling help naturally thicken the chili as it simmers uncovered for about 10 minutes, allowing the squash to become tender and the chicken fully cooked.
The chili features mild heat from the chiles balanced by the creaminess of white beans and sweetness of squash. It is finished with a sprinkling of Monterey jack cheese and chopped cilantro, adding richness and herbal notes, with extra tortilla chips on the side for texture contrast.
Serve this chili as a comforting one-pot meal, ideal for a filling and flavorful lunch or dinner.
Ingredients
- 2 teaspoons vegetable oil or canola oil
- 1 pound skinless , boneless chicken breasts, cut into bite-size pieces
- ½ onion chopped, medium
- 2 cups butternut squash , diced
- 2 15.8 ounce cannellini beans rinsed and drained, or white northern beans, canned
- ¼ cup hatch chiles or 1 4-ounce can of diced green chiles, roasted
- 1 32 ounce chicken broth canned
- 1 ½ cups tortilla chips , coarsely crushed
- ½ cup Monterey jack cheese
- ¼ cup cilantro , chopped
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.
User Reviews
Overall Rating
5
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