Butternut White Chicken Chili Recipe
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This Butternut White Chicken Chili is cozy, hearty, and perfect for weeknight dinners. Tender chicken, creamy beans, and sweet butternut squash come together in under 30 minutes for a flavorful, comforting bowl the whole family will love.
Love chicken chili? Try this Thai Chicken Chili for a delicious twist!
What I Love About This Chili
I love chili, period! And I have several favorites in my arsenal for fall chili season. You guys always love the healthy vegetarian chili recipe and the 20 minute healthy chili, and I do too, but there is something special about this one!
And it has to be the flavor, the butternut squash, the chicken, and the oh-so-flavorful broth. It's just utterly and absolutely delicious to this girl. I could enjoy this dish on every chilly day, for every football game, and every Friday night.
If you love butternut squash like I do, you'll also want to try this butternut squash soup or this black bean and butternut squash chili.
I'm completely aware I may say that about all our chili recipes, including the pumpkin chili recipe near and dear to my heart.
If you're a fan of white chicken chili, you'll love this. Adding butternut squash brings a sweet and nutty flavor to an already delicious dish. Happy sigh! Let me know how you like it!
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Key Ingredients
- Sweet onion (or yellow onion)
- Jalapeño pepper: For more heat, leave the seeds; for mild flavor, remove them.
- Garlic cloves, minced
- Butternut squash cut into 1-inch cubes
- Spices and seasonings: Ground cumin, dried oregano, sweet paprika (or chili powder), and red pepper flakes.
- Chicken broth (or vegetable broth)
- Canned cannellini beans (or Great Northern, navy, or even chickpeas - use what you have).
- Canned diced green chiles: Mild or spicy, Hatch or jalapeño if available.
- Sour cream: Both light and full-fat work.
- Cooked Chicken: Leftover chicken works great, or use rotisserie for a shortcut.
How to Make This White Chicken Chili Recipe
Step-by-step instructions are also in the recipe card at the bottom of this post.
Step 1: Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion and jalapeno and cook, stirring often, until the onion is tender, about 5 minutes.
Step 2: Stir in the butternut squash, salt, garlic, oregano, cumin, and paprika, and cook for 5 minutes more.
Step 3: Sauté the spices and squash until they begin to soften, about 5 minutes more.
Step 4: Stir in the broth, beans, and green chiles. Bring to a boil, reduce the heat, and simmer 10 to 15 minutes or until the squash is fork-tender. Stir in the chicken and sour cream, and cook until heated through.
Serving Ideas
One of the things I love best about this recipe is the toppings-I might also say that about most of our soups and chilis! For this chicken chili recipe, I love to top it with fresh cilantro, lime wedges, a sprinkling of salt, freshly ground black pepper, and another pinch of red pepper flakes.
But you could also top it with diced avocado, swap the sour cream for Greek yogurt, or add shredded cheese. Then, serve it with pita or tortilla chips; for me, there is often warm cornbread fresh from the oven!
Storing Leftovers
These leftovers make delicious lunches throughout the week. To store, refrigerate the chicken chili in a sealed container for up to 4 days. You can also freeze it in portions for 2-3 months. Reheat gently on the stove, adding extra broth if needed.
Alternate Cooking Methods
Slow Cooker: After sautéing the onion and squash, add everything except the chicken and sour cream. Cook 4-6 hours on low, then stir in chicken and sour cream before serving.
Instant Pot: Use Sauté mode for the vegetables, then add broth, beans, and chiles. Pressure cook for 8-10 minutes, then quick-release, stir in chicken and sour cream, and serve.
Recipe FAQs
Yes. Cook them in advance until tender, then use about 1 ½ cups cooked beans for every 15-ounce can. You may need a little extra broth since dried beans absorb more liquid.
Rotisserie or leftover chicken keeps this quick and easy. If using raw chicken, breasts or thighs both work, but thighs stay more tender. Be sure it's fully cooked (165°F) before adding sour cream.
Swap the sour cream with a non-dairy alternative like cashew cream or coconut yogurt. It still adds creaminess without the dairy.
It's mild to medium. For less heat, remove the jalapeño seeds or use mild green chiles. For more, keep the seeds or add a pinch of cayenne or chipotle powder.
More Soup & Recipes You May Also Love
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Butternut White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 1 medium jalapeño pepper minced (optional for heat)
- 3 cloves garlic minced
- 2 cups butternut squash cut into 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika or chili powder
- ¼ teaspoon red chili flakes or to taste
- salt and freshly ground pepper to taste
- 3 cups chicken broth plus more if needed for texture
- 2 (14-ounce) cans cannellini beans drained and rinsed
- 1 (7-ounce) can diced green chiles
- ½ cup sour cream
- 2 ½ cups cooked chicken cubed or shredded
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion and jalapeno and cook, stirring often, until the onion is tender, about 5 minutes. Stir in the butternut squash, salt, garlic, oregano, cumin, and paprika, and cook for 5 minutes more.
- Stir in the broth, cannellini beans, and diced green chiles with their liquid. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 10 to 15 minutes or until the butternut squash is fork-tender.
- Remove from the heat and using a spoon, mash some of the beans against the side of the pot to thicken the chili. Taste and add salt and freshly ground pepper to taste. Return the pot to the stove and stir in the chicken and sour cream and cook over medium heat until the chicken is heated through and the sour cream has melted.
- Serve topped with cilantro, lime wedges, diced avocado, additional sour cream, or any other toppings (like tortilla chips) you love!
Notes
- Butternut Squash: Fresh or frozen cubes both work. If using frozen, reduce the cooking time slightly, as they tend to soften more quickly.
- Chicken: Rotisserie or leftover chicken makes this fast. Raw chicken can be simmered in the broth until cooked through, then shredded.
- Beans: Any white bean (cannellini, great northern, or navy) works. Drain and rinse before adding.
- Spice Level: Adjust heat by seeding the jalapeño for a milder flavor, or add cayenne or chipotle powder for extra kick.
- Dairy-Free: Replace sour cream with cashew cream, coconut yogurt, or your favorite plant-based alternative.
- Storage: Keeps up to 4 days in the refrigerator. Freeze in portions for 2-3 months. Reheat gently with extra broth if needed.
- Slow Cooker: After sautéing the onion and squash, add everything except the chicken and sour cream. Cook 4-6 hours on low, then stir in chicken and sour cream before serving.
- Instant Pot: Use Sauté mode for the vegetables, then add broth, beans, and chiles. Pressure cook for 8-10 minutes, then quick-release. Stir in the chicken and sour cream.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I'm pleased you liked my Beethovan quote enough to use it, but I still think you should count my 5 star review. This chili is deserving, and when scanning recipes I tend to take note of those that have been tried and rated by other people.
I'm so happy you enjoyed the chili and believe me, I will never overlook a 5-star review! They make my day, truly, I'm more grateful than you know.
Was looking for something new to feed the guys during the game. It was gone before half time. Loved the flavors and easy to make. In the list of favorites now. Thanks!
When it comes to chili, this version of White Chicken Chili is at the top of my favorite list. The butternut squash adds a subtle sweetness and creaminess to the chili, complementing the savory flavors of the chicken, beans, and spices. It's a go-to recipe in my book!