Butternut White Chicken Chili Recipes

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EASY WHITE BEAN CHICKEN CHILI WITH BUTTERNUT SQUASH



Easy White Bean Chicken Chili with Butternut Squash image

Provided by Heidi

Number Of Ingredients 10

2 teaspoons vegetable or canola oil
1 pound skinless (boneless chicken breasts, cut into bite-size pieces)
1/2 medium onion (chopped)
2 cups butternut squash (diced)
2 15.8 ounce cans cannellini or white northern beans (rinsed and drained)
1/4 cup roasted hatch chiles (or 1 4-ounce can of diced green chiles)
1 32 ounce can of chicken broth
1 1/2 cups tortilla chips (coarsely crushed)
1/2 cup Monterey jack cheese
1/4 cup cilantro (chopped)

Steps:

  • Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth. Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
  • Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.

CREAMY WHITE CHILI



Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

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