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–+ servings
White Chicken Chili with butternut squash in a bowl with lime wedges, cilantro, and green onion toppings.
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Butternut White Chicken Chili Recipe

Warm up with a bowl of Butternut White Chicken Chili. Creamy, flavorful, and packed with protein and veggies, it's comfort food everyone will enjoy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 196kcal
Author: Stephanie Wilson

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

  1. Butternut Squash: Fresh or frozen cubes both work. If using frozen, reduce the cooking time slightly, as they tend to soften more quickly.
  2. Chicken: Rotisserie or leftover chicken makes this fast. Raw chicken can be simmered in the broth until cooked through, then shredded.
  3. Beans: Any white bean (cannellini, great northern, or navy) works. Drain and rinse before adding.
  4. Spice Level: Adjust heat by seeding the jalapeño for a milder flavor, or add cayenne or chipotle powder for extra kick.
  5. Dairy-Free: Replace sour cream with cashew cream, coconut yogurt, or your favorite plant-based alternative.
  6. Storage: Keeps up to 4 days in the refrigerator. Freeze in portions for 2–3 months. Reheat gently with extra broth if needed.
  7. 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.
  8. 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.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 13g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 893mg | Potassium: 453mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5193IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 2mg