Easy Butternut White Chicken Chili Recipe – Creamy, Comforting, and Perfect for Cozy Nights

When the weather turns cool, there’s nothing better than a comforting bowl of chili — but this Butternut White Chicken Chili takes cozy to a whole new level. Creamy, hearty, and loaded with tender chicken, sweet butternut squash, and warm spices, it’s the perfect blend of wholesome and satisfying. I first tried this recipe on a chilly autumn evening when I wanted something nourishing yet a bit lighter than traditional red chili. The result? A silky, golden-hued bowl of comfort that instantly became a family favorite.

Whether you’re cooking for a weeknight dinner or meal-prepping for the week ahead, this easy homemade Butternut White Chicken Chili recipe will fill your kitchen with warmth and your bowl with flavor.

Ingredients

Here’s everything you’ll need to make a big pot of delicious Butternut White Chicken Chili (serves 6):

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 pound boneless, skinless chicken breasts, diced

• 3 cups peeled and cubed butternut squash (about 1 small squash)

• 2 cans (15 ounces each) white beans, drained and rinsed

• 4 cups low-sodium chicken broth

• 1 can (4 ounces) mild green chilies

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon paprika

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ cup cream cheese, softened

• ½ cup heavy cream or milk (for a lighter option)

• ½ cup corn kernels (optional, for texture)

• Fresh cilantro or parsley, for garnish

• Juice of ½ lime (optional, for brightness)

Step-by-Step Instructions

1. Sauté aromatics
   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

2. Cook the chicken
   Add diced chicken to the pot and cook until lightly browned on all sides, about 5 minutes. The chicken doesn’t need to be fully cooked at this stage.

3. Add spices and vegetables
   Stir in cumin, chili powder, paprika, salt, and black pepper. Add cubed butternut squash, white beans, green chilies, and chicken broth. Mix well to combine.

4. Simmer the chili
   Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the butternut squash is tender and the chicken is cooked through.

5. Make it creamy
   Stir in cream cheese and heavy cream. Allow the mixture to simmer uncovered for 5 more minutes until creamy and well combined. If the chili seems too thick, add a bit more broth or milk to reach your desired consistency.

6. Finish and serve
   Taste and adjust seasoning as needed. Add corn and lime juice if using. Ladle into bowls and garnish with chopped cilantro or parsley. Serve warm with crusty bread or tortilla chips.

Tips & Variations

• Use rotisserie chicken: Short on time? Use 2 cups of shredded cooked chicken instead of raw chicken breasts.

• Swap the beans: Cannellini, navy, or great northern beans all work beautifully.

• Add extra veggies: Try stirring in chopped spinach, kale, or bell peppers during the last few minutes of cooking for added nutrition and color.

• Make it dairy-free: Replace the cream cheese and heavy cream with full-fat coconut milk for a smooth, dairy-free version.

• Thicken it naturally: For an even creamier texture, mash a few white beans before adding them to the pot.

Storing & Reheating

This Butternut White Chicken Chili stores wonderfully, making it perfect for meal prep:

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Once cooled, freeze portions in freezer-safe bags or containers for up to 3 months.

• Reheat: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it thickens too much after storage.

FAQs

1. Can I make it ahead of time?
Absolutely! This chili actually tastes even better the next day as the flavors continue to blend.

2. Can I use frozen butternut squash?
Yes, frozen squash works perfectly. Just add it directly to the pot without thawing, and simmer a few extra minutes if needed.

3. Can I make it vegetarian?
Yes! Skip the chicken and use vegetable broth. Add extra beans or tofu for protein.

4. How can I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper to the mix for extra heat.

5. What can I serve with it?
This chili pairs beautifully with cornbread, rice, or a side salad for a complete meal.

Nutritional Information (per serving)

(Approximate values, based on 6 servings)

• Calories: 370

• Protein: 28g

• Carbohydrates: 28g

• Fat: 15g

This Butternut White Chicken Chili is everything you want in a comforting fall dish — creamy, flavorful, and nourishing. It’s the kind of recipe that warms you from the inside out and keeps everyone coming back for seconds.

If you try this recipe, let me know how it turns out! Leave a comment below, share it with friends, or tag your bowl of goodness on social media. For more cozy recipes like this one, explore my other easy homemade soups and chili recipes on the blog.