Chicken Butternut Chili Recipes

BUTTERNUT WHITE CHICKEN CHILI

Butternut White Chicken Chili image

This butternut white chicken chili is super comforting and delicious! Creamy, smoky white chicken chili with hearty butternut squash.

Provided by How Sweet Eats

Categories Soup

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 sweet onion (diced)
4 garlic cloves (minced)
kosher salt and pepper
2 cups cubed butternut squash, ((in 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, sour cream)

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you'd like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.

CHICKEN BUTTERNUT CHILI

Chicken Butternut Chili image

At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed peeled butternut squash
1 medium tomato, chopped
2 tablespoons tomato paste
1 envelope reduced-sodium chili seasoning mix
2 cups chicken stock
1 cup cubed cooked chicken breast
Chopped fresh cilantro

Steps:

In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

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