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Dinner recipe · from the recipe book

White Chicken Chili with Butternut Squash

A cozy, mildly spicy chili with tender shredded chicken, creamy white beans, sweet corn and soft cubes of butternut squash in a cumin-scented broth brightened with lime.

White Chicken Chili with Butternut Squash

Ingredients

  • 1 tbsp15 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp2 gGround coriander
  • 4 cups960 gLow-sodium chicken broth
  • 1¾ lb800 gChicken breast, boneless skinless
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1/2-inch cubes
  • 2⅔ cups480 gWhite beans, canned, drained and rinsed
  • 4 oz120 gDiced green chiles, canned
  • 2¼ cups300 gCorn kernels, frozen
  • 2 tbsp30 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Stir in the garlic, jalapeño, cumin, oregano and coriander and cook for 1 minute until fragrant.
  3. Add the chicken broth, chicken breast whole, butternut, green chiles, salt and black pepper. Bring to a boil, then cover and simmer gently for 20 to 25 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
  4. Lift out the chicken and shred it with two forks on a cutting board.
  5. Mash about a third of the white beans with a fork, then add all the beans and the corn to the pot. Simmer uncovered for 10 minutes, until the squash is tender and the chili thickens slightly.
  6. Return the shredded chicken to the pot and heat through. Stir in the lime juice, adjust the seasoning, and serve topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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