Easy White Bean Chicken Chili with Butternut Squash


  • 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


  1. 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.
  2. Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.