Butternut White Chicken Chili

Introduction

There’s something about a big pot of chili simmering away on the stove that just makes you feel at home. Butternut White Chicken Chili takes the classic chili concept to a whole new level, offering all the comfort you crave with a creamy, slightly sweet twist from the butternut squash. The rich, tender chicken pairs perfectly with the subtle heat of green chilies and the creamy base, making each spoonful feel like a warm hug.

I first stumbled upon this recipe during one of my fall recipe hunts. You know how it goes – the weather starts to cool down, and all of a sudden, it’s soup and chili season. I was looking for something lighter than traditional beef chili but still packed with flavor, and this dish instantly caught my eye. The addition of butternut squash had me curious, and after one bite, I was hooked. It’s creamy without being heavy, with just enough heat to keep things interesting, and it’s so easy to make!

Whether you’re looking for a comforting weeknight dinner or a dish to impress friends and family during your next get-together, Butternut White Chicken Chili is the perfect choice. Plus, it’s naturally gluten-free and can be made halal by swapping the bacon with turkey or beef bacon. It’s a versatile recipe that everyone can enjoy.

Why You’ll Love This Recipe

If you’ve never made a white chicken chili before, you’re in for a treat. Here’s why you’ll love this recipe:

• Easy to Make: Minimal prep, with most of the ingredients being pantry staples. You’ll love how quickly this comes together.
• Creamy Yet Light: Thanks to the butternut squash and a bit of cream, this chili has the perfect balance of richness without being too heavy.
• Family-Friendly: This recipe is perfect for both kids and adults. The mild flavor can be adjusted to suit every palate, and it’s a great way to sneak some extra veggies into the meal.
• A One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze. It’s perfect for busy weeknights or lazy weekends.
• Leftovers for Days: If you happen to have leftovers, they only get better with time. You’ll be looking forward to eating it the next day (or the next few days)!

Preparation Time and Servings

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6-8 servings

Nutrition Facts (per serving):

• Calories: 400
• Protein: 30g
• Carbs: 35g
• Fat: 18g
• Fiber: 6g

Ingredients

Before you get started, make sure you have all the ingredients on hand. This recipe uses a lot of simple, fresh ingredients that are easy to find at any grocery store.

• 2 tablespoons olive oil – For sautéing the veggies and chicken.
• 1 lb chicken breast or thighs, diced – Chicken breast gives a lean option, but thighs add a bit more flavor and tenderness.
• 1 medium butternut squash, peeled and cubed – This is the star of the dish! The squash adds a natural sweetness and a creamy texture when blended.
• 1 medium onion, diced – Adds a savory base to the chili.
• 3 cloves garlic, minced – For a rich, aromatic foundation.
• 2 cans (15 oz each) white beans, drained and rinsed – Great for adding heartiness and texture.
• 1 can (4 oz) diced green chilies – For a little kick. Adjust according to your spice tolerance.
• 4 cups chicken broth – The base of your chili. If you want it thicker, reduce the amount of broth slightly.
• 1 cup heavy cream – Adds richness without being too heavy.
• 1 teaspoon ground cumin – For that earthy, warm flavor.
• 1 teaspoon chili powder – Adds depth and heat.
• 1 teaspoon smoked paprika – Gives the chili a nice smoky flavor.
• Salt and pepper to taste – Essential for seasoning the chili perfectly.
• 1 tablespoon fresh cilantro, chopped – For garnish. Adds freshness to balance the richness of the chili.
• Optional toppings: Shredded cheese, sour cream, avocado slices, tortilla chips, or chopped green onions.

Step-by-Step Instructions

This is the fun part where all the ingredients come together into something delicious. Follow these simple steps to make your own Butternut White Chicken Chili.

1. Prepare the Ingredients:
   • Peel and cube the butternut squash. This can take a little time, so use a sharp knife and be careful! Once cubed, set it aside.
   • Dice the chicken breast or thighs into bite-sized pieces. If you’re using chicken thighs, make sure to trim off any excess fat.
   • Dice the onion and mince the garlic. Set these aside as well.
2. Cook the Chicken:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the diced chicken and season with a pinch of salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables:
   • In the same pot, add a bit more olive oil if needed and sauté the diced onion over medium heat for about 3 minutes, until softened.
   • Add the garlic and cook for an additional minute until fragrant.
4. Cook the Squash:
   • Add the cubed butternut squash to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally. The squash will start to soften, but don’t worry if it’s not fully cooked through yet—we’ll blend it later.
5. Add the Broth and Beans:
   • Pour in the chicken broth, stirring to combine all the ingredients.
   • Add the white beans and green chilies. Bring the mixture to a simmer and let it cook for 15-20 minutes until the butternut squash is tender.
6. Blend the Chili:
   • Once the squash is tender, use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender in batches.
   • Blend until the chili reaches a creamy, velvety texture. You may want to leave a few chunks for added texture—totally up to you!
7. Add the Cream and Chicken:
   • Stir in the heavy cream to give the chili that rich, creamy texture.
   • Return the cooked chicken to the pot, mixing well. Let the chili simmer for another 5-10 minutes to meld the flavors together.
8. Adjust the Seasoning:
   • Taste the chili and adjust the seasoning as needed. If you want more spice, add a pinch of cayenne pepper. If you prefer a sweeter chili, add a bit more cumin.
9. Serve and Garnish:
   • Ladle the chili into bowls and garnish with fresh cilantro. Add any other toppings you love, like shredded cheese, avocado, or sour cream. Serve with tortilla chips on the side for a bit of crunch!

How to Serve

This chili is delicious on its own, but if you’re looking to create a more complete meal, here are some great serving suggestions:

• Serve over a bed of rice for a heartier dish.
• Top with shredded cheese, sour cream, or a few avocado slices for extra flavor.
• Pair with homemade cornbread or a crisp side salad for a fresh contrast.
• For a fun twist, serve it with warm tortillas on the side for dipping.

Additional Tips

Here are some extra tips to make sure your Butternut White Chicken Chili turns out perfect every time:

1. Use Fresh Butternut Squash: Frozen squash can be a great shortcut, but fresh squash will give you the best flavor and texture.
2. Blend for Creaminess: Blending the squash and beans gives the chili its signature creamy texture. Don’t skip this step!
3. Adjust the Heat: The green chilies add a mild heat, but if you like it spicier, feel free to add a chopped jalapeño or some chili flakes.
4. Make It Ahead: This chili only gets better as it sits. Make it ahead of time and store in the fridge for up to 3 days. Reheat gently on the stove.
5. Freeze for Later: This chili freezes beautifully. Just let it cool completely before transferring to an airtight container. It’ll keep in the freezer for up to 3 months.

Recipe Variations

If you want to mix things up or make this recipe work for different diets, here are some variations:

1. Vegetarian Option: Omit the chicken and use extra beans, or add in sautéed mushrooms for a hearty, savory flavor.
2. Spicy Version: Add a chopped jalapeño to the onion and garlic for extra heat.
3. Halal Version: Use turkey or beef bacon instead of traditional pork bacon to make it halal.
4. Dairy-Free: Skip the heavy cream and use coconut milk for a lighter, dairy-free option.
5. More Veggies: Add in extra vegetables like zucchini or bell peppers for even more texture and flavor.

Serving Suggestions

For side dishes, try:

• A simple arugula salad with a lemon vinaigrette.
• Crispy oven-baked tortilla chips.
• A loaf of warm, crusty bread for dipping.
• A fresh fruit salad for a light, refreshing contrast.

Frequently Asked Questions (FAQ)

1. Can I use frozen butternut squash?

Yes, you can use frozen butternut squash if you’re short on time. However, fresh squash will provide a better texture and flavor. If using frozen, make sure to thaw and drain it to avoid excess moisture in the chili.

2. Can I make this chili in a slow cooker?

Absolutely! To make this chili in a slow cooker, sauté the chicken, onion, and garlic in a separate pan, then add them to the slow cooker with the rest of the ingredients (butternut squash, beans, broth, chilies, spices). Cook on low for 6 hours or high for 3 hours. Once it’s done, blend the mixture to your desired consistency, stir in the cream, and cook for an additional 30 minutes on low to allow the flavors to meld.

3. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs add extra flavor and tenderness. If you prefer darker meat, chicken thighs are a great option. Just be sure to remove the skin and bone before cooking, and dice the meat into bite-sized pieces.

4. How can I make this recipe spicier?

If you like a spicier chili, consider adding a chopped jalapeño, a pinch of cayenne pepper, or a dash of hot sauce. You can also add more green chilies or use a spicier variety of chili powder.

5. Can I use a different type of bean?

While white beans are ideal for this recipe, you can substitute them with other beans like cannellini beans, navy beans, or even kidney beans if you prefer. Keep in mind that this may slightly alter the flavor and texture of the chili.

Print

Conclusion

Butternut White Chicken Chili is the perfect fall and winter meal to share with family and friends. Its creamy texture, slightly sweet butternut squash, and tender chicken make it an irresistible dish. It’s simple enough for a weeknight dinner yet impressive enough to serve at gatherings. Whether you’re looking for a cozy comfort food or a new chili recipe to try, this dish will quickly become a family favorite.

Enjoy this flavorful bowl of goodness on chilly evenings, paired with your favorite toppings and sides. And trust me, this recipe will leave you feeling full, happy, and ready to snuggle up on the couch with a warm blanket.