Butternut White Chicken Chili
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Butternut White Chicken Chili
Category
Soups and Breads
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 2 tablespoons Fustini's Chipotle 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 of cannellini beans, drained and rinsed
- 3 to 4 cups of chicken stock
- 1 cup sour cream
- for topping: fresh cilantro chives, tortilla chips, sour cream, shredded cheese
Ingredients
Directions
- 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, and pepper flakes and stir. Cook for 5 minutes.
- Stir in the chicken. Add in the beans and 3 cups of 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&rsquo,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, tortilla chips and cheese.
Recipe Note
The leftovers of this are delicious! You might need to add in a drop of stock or water when reheating. Kick up the heat with a hotter spice-infused olive oil. Adapted from howsweeteats.