Bowl of creamy chicken chili topped with sour cream and fresh cilantro, filled with corn, black beans, and shredded chicken

Butternut White Chicken Chili

by

Cozy, creamy comfort with a healthy twist

If you love creamy soups with a hint of sweetness and spice, this Butternut White Chicken Chili will be your new fall obsession! 💛 Tender shredded chicken, hearty white beans, and roasted butternut squash come together in a velvety, chili-style broth that’s both comforting and nourishing. The subtle sweetness of the squash perfectly balances the mild heat of green chilies and smoky spices — creating a flavor that’s cozy, wholesome, and absolutely irresistible. Best of all, this recipe is quick enough for weeknights and elegant enough for entertaining. Whether you’re meal prepping or curling up on a chilly evening, this bowl of creamy gold will warm your heart and your home. 🍁

Time Breakdown

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

Ingredients List

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 3 cups chicken broth
  • 1½ cups butternut squash, peeled and cubed
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) white beans, drained and rinsed
  • ½ cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper
  • ½ cup cream cheese or Greek yogurt (for creaminess)
  • ½ cup milk or half-and-half
  • Fresh cilantro and lime wedges for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

  • Large soup pot or Dutch oven
  • Wooden spoon or ladle
  • Sharp knife and cutting board
  • Measuring cups & spoons
  • Blender or immersion blender (optional for creamy texture)
  • Mixing bowl

Step-by-Step Beginner-Friendly Instructions

  1. 🧅 Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
  2. 🍗 Add chicken and squash: Place chicken breasts and cubed butternut squash into the pot. Stir to coat with spices (cumin, paprika, chili powder, salt, pepper).
  3. 🥣 Simmer: Pour in chicken broth and diced green chilies. Bring to a boil, then reduce heat and simmer 20 minutes, until chicken is tender and squash is soft.
  4. 🍴 Shred & blend: Remove chicken, shred it with two forks. For a creamy base, blend about 1 cup of the chili mixture (squash + broth) and stir it back in.
  5. 🧀 Make it creamy: Add cream cheese and milk. Stir until melted and smooth. Return shredded chicken to the pot along with white beans and corn. Simmer 5–10 minutes more.
  6. 🌿 Garnish & serve: Top each bowl with cilantro, a squeeze of lime, and optional crushed tortilla chips.

✨ Tip: Add a dash of hot sauce or a sprinkle of cayenne if you like extra kick! 🌶️

Pro Tips

  • Storage: Keeps well for up to 4 days in the fridge or 2 months in the freezer.
  • Thickening Trick: Mash a few beans or blend more squash for a creamier texture.
  • Lighter Swap: Use Greek yogurt instead of cream cheese for a tangy, protein-rich twist.
  • Serving Ideas: Serve with cornbread muffins, tortilla strips, or over rice for a hearty meal.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl42032g28g16g5g7g