Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 3 cups cubed butternut squash (fresh or frozen)
- 4 cups chicken broth
- 1 (15-ounce) can Great Northern or cannellini beans, rinsed and drained
- 1 medium yellow onion, diced
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 2 tablespoons chili seasoning blend
- 4 ounces cream cheese, cut into cubes
Instructions
- Step 1: In a large soup pot or Dutch oven, sauté the diced onion over medium heat with a splash of olive oil until softened, about 5-7 minutes.
- Step 2: Add the chicken broth, cubed butternut squash, diced tomatoes with green chilies, and chili seasoning blend to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the butternut squash is fork-tender.
- Step 3: Once the squash is tender, use a potato masher or an immersion blender to lightly mash or purée about one-third of the soup. This step thickens the chili and ensures a creamy butternut base without removing all the chunks.
- Step 4: Stir in the rinsed beans and the shredded cooked chicken, allowing them to heat through for 3 minutes.
- Step 5: Reduce the heat to low and add the cubes of cream cheese. Stir constantly until the cream cheese is completely melted and smoothly incorporated into the chili, making the soup thick and creamy. Serve immediately with your preferred toppings.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; note that the texture will thicken significantly due to the starch in the squash and the cream cheese.
- When reheating chilled chili, do so gently on the stovetop and add a splash (1/4 to 1/2 cup) of milk or extra broth to help restore the original creamy consistency.
- Finish your bowl with a squeeze of fresh lime juice, a dollop of sour cream or Greek yogurt, and a sprinkle of chopped cilantro for maximum flavor contrast.
- For the best texture, ensure you only purée about one-third of the soup in Step 3; this creates the thick, starchy base required for a rich mouthfeel without losing all the satisfying squash chunks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American