Easy White Bean Chicken Chili with Butternut Squash
Easy White Bean Chicken Chili with Butternut Squash – a hearty, flavorful, and comforting one-pot meal perfect for cozy nights and healthy dinners!
Servings 4
Ingredients
- 2 teaspoons vegetable or canola oil
- 1 pound skinless boneless chicken breasts, cut into bite-size pieces
- ½ medium onion chopped
- 2 cups butternut squash diced
- 2 15.8 ounce cans cannellini or white northern beans rinsed and drained
- ¼ cup roasted hatch chiles or 1 4-ounce can of diced green chiles
- 1 32 ounce can of chicken broth
- 1 ½ cups tortilla chips coarsely crushed
- ½ cup Monterey jack cheese
- ¼ cup cilantro chopped
Instructions
- 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.