This Butternut White Chicken Chili recipe has become an absolute sensation in our household, especially as the leaves start to turn and a comforting warmth is craved. The first time I made it, I was a little unsure how the sweetness of the butternut squash would meld with the savory, slightly spicy notes of a traditional white chicken chili. Let me tell you, the result was nothing short of magical. My kids, who can be notoriously picky eaters, devoured their bowls and even asked for seconds – a rare and treasured occurrence! The vibrant orange of the squash against the creamy backdrop of the chili is visually stunning, and the aroma that fills the kitchen while it simmers is simply irresistible. It’s hearty enough to be a full meal, yet doesn’t feel overly heavy. The subtle sweetness from the squash beautifully balances the gentle heat from the green chilies and the earthy cumin, while the creamy texture, enhanced without a ton of heavy cream, makes it feel incredibly indulgent. It’s become our go-to for cozy fall evenings, game day gatherings, and even for meal prepping, as the flavors only seem to get better the next day. This isn’t just a recipe; it’s an experience – one that I’m thrilled to share.

The Ultimate Butternut White Chicken Chili: A Cozy Bowl of Perfection

Get ready to discover your new favorite fall and winter comfort food. This Butternut White Chicken Chili is a delightful twist on a classic, combining the creamy sweetness of butternut squash with tender chicken, hearty white beans, and a perfectly spiced, luscious broth. It’s a one-pot wonder that’s both nourishing and incredibly satisfying, guaranteed to warm you from the inside out.

Ingredients for Butternut White Chicken Chili

Here’s what you’ll need to create this masterpiece:

For Roasting the Squash (Optional, but Recommended for Flavor):
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed into ½-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chili:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (or 3 cups shredded cooked chicken, like rotisserie)
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, chopped (about 1 ½ cups)
- 2-3 cloves garlic, minced (about 1 tablespoon)
- 1 large jalapeño, seeded and minced (optional, for extra heat – wear gloves!)
- 2 (4-ounce) cans diced green chilies, undrained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (use a mild variety to keep it “white”)
- ½ teaspoon smoked paprika (optional, for a hint of smokiness)
- ¼ teaspoon cayenne pepper (or more, to taste, optional)
- 4 cups (32 oz) low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans or Great Northern beans, rinsed and drained
- ½ cup heavy cream or full-fat coconut milk (for dairy-free) OR 4 oz cream cheese, softened and cubed (for extra creaminess)
- Salt and freshly ground black pepper to taste
- Juice of 1 lime (about 2 tablespoons)
- ½ cup chopped fresh cilantro, plus more for garnish
Optional Garnishes:
- Shredded Monterey Jack or cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced avocado
- Crushed tortilla chips
- Extra lime wedges
- Pickled jalapeños

Step-by-Step Instructions for the Perfect Chili

Follow these instructions carefully for a chili that will have everyone asking for the recipe:

Prepare the Butternut Squash (If Roasting):
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread the squash in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
- Note: If you’re short on time, you can skip roasting and add the raw cubed squash directly to the pot in step 4, simmering it until tender (this might take an additional 10-15 minutes of simmer time).
Cook the Chicken (If Using Raw):
- If using raw chicken pieces, season them lightly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, browning on all sides, until cooked through. Don’t overcrowd the pan; cook in batches if necessary.
- Remove the chicken from the pot and set aside. If desired, shred the chicken once it’s cool enough to handle.
Sauté Aromatics:
- To the same pot (add a little more oil if needed), add the chopped onion and cook over medium heat for 5-7 minutes, until softened and translucent.
- Add the minced garlic and minced jalapeño (if using) and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Bloom Spices and Build Flavor:
- Stir in the diced green chilies (undrained), ground cumin, dried oregano, chili powder, smoked paprika (if using), and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. This step, known as “blooming” the spices, significantly enhances their flavor.
Add Liquids and Beans:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor lies!).
- Add the rinsed and drained cannellini beans.
- If you didn’t roast the squash, add the raw cubed butternut squash now.
- Bring the mixture to a simmer.
Simmer the Chili:
- Reduce the heat to low, cover the pot, and let the chili simmer gently for at least 20-30 minutes to allow the flavors to meld. If you added raw squash, simmer until it’s fork-tender (this could be 30-45 minutes).
- If you roasted the squash, add it to the pot during the last 10 minutes of simmering. Also, return the cooked (and shredded, if desired) chicken to the pot during these last 10 minutes.
Create Creaminess:
- Stir in the heavy cream, coconut milk, or softened cream cheese. If using cream cheese, stir until it’s completely melted and incorporated, making the chili rich and creamy.
- Simmer for another 5-10 minutes, uncovered, allowing the chili to thicken slightly. Do not let it come to a rolling boil after adding cream or cream cheese.
Finish and Season:
- Stir in the fresh lime juice and the chopped fresh cilantro.
- Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more cayenne for heat.
Rest (Optional but Recommended):
- For the best flavor, let the chili rest for 10-15 minutes off the heat before serving. This allows the flavors to meld even further.

Nutrition Facts (Approximate)

Servings: 6-8
Calories per serving: Approximately 380-450 calories (This can vary significantly based on the exact ingredients used, especially the type of chicken (breast vs. thigh) and the creamy element (heavy cream vs. cream cheese vs. coconut milk), and portion size.)

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients, brands, and cooking methods used.

Preparation & Cook Time

Preparation Time: 25-35 minutes (includes chopping vegetables and squash, may be longer if peeling and cubing a whole squash from scratch)
Cook Time: 45-60 minutes (includes browning chicken, sautéing, and simmering)
Total Time: Approximately 1 hour 10 minutes to 1 hour 35 minutes

How to Serve Your Delicious Butternut White Chicken Chili

Serving this chili is an event in itself! Here are some fantastic ways to present and enjoy it:

Classic Bowl:
- Ladle generously into deep soup bowls.
Topping Bar Extravaganza: Set up a “topping bar” so everyone can customize their bowl. Popular choices include:
- Shredded Monterey Jack, Pepper Jack, or a sharp white cheddar cheese
- A dollop of cool sour cream or plain Greek yogurt
- Freshly diced avocado or a scoop of guacamole
- A sprinkle of extra chopped fresh cilantro
- Thinly sliced fresh or pickled jalapeños for an extra kick
- Crushed tortilla chips or crispy tortilla strips for texture
- A squeeze of fresh lime juice from extra lime wedges
- A dash of your favorite hot sauce
Bread Companions:
- Serve with warm, crusty bread for dipping.
- Cornbread (classic or jalapeño cheddar) is a perfect pairing.
- Warm flour or corn tortillas.
Side Dishes:
- A simple green salad with a light vinaigrette can balance the richness.
- Steamed white or brown rice can be served underneath the chili to make it even heartier.
For a Crowd:
- This chili is excellent for potlucks or game day parties. Keep it warm in a slow cooker on the “low” or “warm” setting.

Additional Tips for Chili Success

Elevate your Butternut White Chicken Chili with these expert tips:

Roast the Squash for Deeper Flavor: While you can simmer raw squash in the chili, roasting it first caramelizes its natural sugars, adding a wonderful depth and slightly sweeter, nuttier flavor that truly enhances the dish. Don’t skip this if you have the time!
Control the Creaminess and Richness:
- For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
- For ultimate creaminess without dairy cream, blend a cup of the beans with a little broth until smooth and stir it back into the chili.
- Cream cheese adds a lovely tang and luxurious thickness. Ensure it’s well softened and cubed for easy melting.
Spice Level Customization: This recipe is moderately spiced.
- For Milder Chili: Omit the jalapeño and cayenne pepper entirely. Ensure your diced green chilies are mild.
- For Spicier Chili: Keep the seeds in the jalapeño, add an extra jalapeño, or increase the cayenne pepper. A dash of chipotle powder can also add smoky heat. Consider adding a poblano pepper along with the onion for a deeper, mild heat.
Make-Ahead Marvel: Like many chilis and stews, this Butternut White Chicken Chili tastes even better the next day as the flavors have more time to meld and deepen. It’s perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Smart Shortcuts for Busy Days:
- Rotisserie Chicken: Use pre-cooked rotisserie chicken. Simply shred it and add it towards the end of the cooking time.
- Pre-Cut Squash: Many grocery stores sell pre-peeled and pre-cubed butternut squash, which is a huge time-saver. Frozen cubed butternut squash also works; add it directly to the chili (no need to thaw) and adjust simmer time as needed until tender.

Frequently Asked Questions (FAQ) about Butternut White Chicken Chili

Q: Can I make this Butternut White Chicken Chili vegetarian or vegan?
A: Absolutely! To make it vegetarian, omit the chicken and increase the amount of beans (try a mix of cannellini and pinto beans, or add chickpeas). You can also add other vegetables like diced bell peppers, corn, or sweet potatoes. Use vegetable broth instead of chicken broth. For a vegan version, follow the vegetarian modifications and ensure you use a plant-based cream alternative like full-fat coconut milk or a cashew cream, and omit any dairy garnishes like cheese or sour cream.
Q: How can I make this chili in a slow cooker?
A: Yes, this recipe adapts well to a slow cooker. Brown the chicken (if using raw) and sauté the onions, garlic, and jalapeño in a skillet first, then transfer to the slow cooker. Add the bloomed spices, broth, beans, and raw butternut squash. Cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender and chicken is cooked through (if added raw). If using pre-cooked chicken or roasted squash, add them during the last 30-60 minutes of cooking. Stir in the cream/cream cheese, lime juice, and cilantro just before serving.
Q: Can I freeze this Butternut White Chicken Chili?
A: Yes, this chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It’s best to freeze it before adding dairy like heavy cream or cream cheese if possible, as dairy can sometimes separate upon thawing. If you’ve already added it, it’s usually fine, but the texture might be slightly different. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if it’s too thick. You may want to stir in a little fresh cream or lime juice after reheating to brighten the flavors. It can be frozen for up to 3 months.
Q: What are the best types of white beans to use?
A: Cannellini beans are a popular choice due to their creamy texture and mild flavor, which complements the chili well. Great Northern beans are another excellent option, as they hold their shape well and have a delicate taste. Navy beans can also be used, but they tend to be smaller and can break down more easily, which can help thicken the chili naturally.
Q: My chili isn’t as thick as I’d like. How can I thicken it?
A: There are several ways to thicken your chili:
- Simmer longer: Remove the lid and let the chili simmer gently for an additional 15-20 minutes to allow some of the liquid to evaporate.
- Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the simmering chili and cook for a few minutes until thickened.
- Mashed beans: Remove about ½ to 1 cup of the beans (and some liquid) from the chili, mash them with a fork or blend them until smooth, then stir the paste back into the pot.
- Add more cream cheese: If you’re using cream cheese, adding a bit more can help thicken it up.

Butternut White Chicken Chili Recipe