Description
A comforting blend of creamy butternut squash and tender shredded chicken, this white chicken chili is perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 cups butternut squash, cubed
- 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
- Fresh cilantro, for garnish
- Chives, for garnish
- Tortilla chips, for serving
- Optional: shredded cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic; cook until the onion softens, about 5 minutes.
- Stir in the cubed butternut squash, cumin, smoked paprika, and crushed red pepper flakes. Cook for 5 minutes.
- Add shredded chicken and cannellini beans, then pour in 3 cups of chicken stock. Bring to a boil, reduce heat to a simmer, and cover.
- Let it simmer for 10-15 minutes, until butternut squash is fork-tender.
- Taste and adjust seasoning with salt and pepper if needed; stir in extra stock for a thinner consistency if desired.
- Slowly mix in the sour cream until creamy.
- Ladle into bowls and garnish with cilantro, chives, and tortilla chips. Add cheese if desired.
Notes
This chili keeps well in the fridge and can be frozen for up to 3 months. It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg