Description
Butternut White Chicken Chili is a warm and creamy dish that combines the sweet, nutty flavors of butternut squash with tender chicken and zesty spices. Perfect for chilly evenings, this comforting chili is not only easy to prepare but also makes for an ideal weeknight dinner or cozy gathering. With each spoonful, experience a delightful blend of savory goodness that will leave your family clamoring for more.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (4 oz) green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1/4 cup fresh cilantro, chopped
Instructions
- Dice the onion and mince the garlic. Peel and cube the butternut squash into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Add chicken breasts, season with salt, pepper, and cumin; cook until browned on all sides (about 6 minutes).
- Stir in butternut squash and green chilies; pour in chicken broth to cover the ingredients.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 25 minutes or until squash is tender.
- Gently mash some squash for creaminess while leaving chunks intact. Stir in cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg