Oh how I am so in love with this butternut white chicken chili!
It’s felt like ages since I shared a weeknight dinner recipe. I spent the last couple of weeks focused on a Thanksgiving menu and all the holiday details, which was so fun, but we still need easy, comforting dinners on busy nights. Planning ahead has always been the trick for me — when I stick to a simple plan, weeknights run much smoother.
P.S. I made a step-by-step version of this on Instagram Stories today — it’s an easy one to follow if you want to watch the process.
I’m absolutely obsessed with this butternut white chicken chili. It’s creamy, hearty and comforting, with a gentle sweetness from the butternut squash that balances the savory flavors.
Even better: it comes together quickly, making it a perfect choice for weeknights.
It’s perfect all around.
I have a few different white chicken chili variations in my recipe collection — a version in The Pretty Dish and a quinoa version that many of you love — but this butternut take might be my favorite. It’s smoky, deeply flavorful, and so satisfying, especially with a dollop of sour cream and a handful of chips on top.
For beans I prefer cannellini in this chili — they’re creamy and hold up well — but this recipe is flexible. Use what you have in the pantry: black beans, pinto, or even chickpeas would all work. A key benefit of this chili is its pantry-friendly nature: canned beans and a long-lasting butternut squash make it an easy meal to pull together.
I often use rotisserie chicken to speed things up — just shred or chop it and stir it in. Buying pre-cut butternut squash is another great shortcut if you want to save prep time.
Cumin and a touch of smoked paprika give this chili its warm, rounded flavor. I like to finish it with sour cream rather than heavy cream or milk — stir it in at the end so the chili becomes luxuriously thick and creamy without overpowering the other flavors.
This is a cozy, crave-worthy seasonal chili — a true hug in a bowl.
Butternut White Chicken Chili
Butternut White Chicken Chili
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Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- kosher salt and pepper
- 2 cups cubed butternut squash (1/2 to 1 inch cubes)
- 2 teaspoons ground cumin
- ¼ teaspoon smoked paprika
- pinch 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
- for topping: fresh cilantro chives, tortilla chips, extra sour cream
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a big pinch of salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the cubed butternut squash, then add the cumin, smoked paprika and crushed red pepper. Cook, stirring, for about 5 minutes.
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Add the shredded chicken, the drained cannellini beans and 3 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Simmer for 10 to 15 minutes, or until the squash is fork-tender.
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Taste and adjust seasoning with salt and pepper. If you prefer a thinner chili, stir in the additional cup of stock. Remove from heat and stir in the sour cream until fully incorporated and the chili is creamy.
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Serve immediately, topped with fresh cilantro, chives and tortilla chips. Add grated cheese if you like.
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Leftovers are excellent — reheat gently and add a splash of stock or water if needed to loosen the chili.
Did you make this recipe?
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Give me all the chips for dipping!