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Easy White Bean Chicken Chili with Butternut Squash
5 from 27 votes

Easy White Bean Chicken Chili with Butternut Squash

This white bean chicken chili combines tender chicken breasts, diced butternut squash, and creamy cannellini beans in a broth spiced with hatch chiles and softened onions. The addition of crushed tortilla chips thickens the chili as it simmers, resulting in a hearty stew with tender squash and flavorful chicken, topped with Monterey jack cheese and fresh cilantro for brightness.

Course: Soup

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

    Cup of Yum
  1. 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.
  2. Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.