Cozy Creamy Chicken with Butternut Squash
As the seasons shift and the evenings cool down, there’s nothing more comforting than a hearty bowl of chili. This Creamy Chicken Chili with Butternut Squash is a wholesome twist on a classic, bringing together the richness of cream cheese, the warmth of chili spices, and the natural sweetness of squash. Packed with protein, fiber, and flavor, it’s the perfect one-pot meal for cozy nights, meal prep, or feeding a crowd.
Ingredients:
Main Ingredients:
- 2 large chicken breasts
- 1 can (2 cups) chicken broth
- 1 packet chili seasoning mix
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- Freshly ground black pepper (to taste)
- 1 can corn, drained
- 1 block cream cheese
- 1 cup diced bell peppers
- 2/3 cup diced onion
- 1 can kidney beans, drained and rinsed
- 2 cans northern beans, drained and rinsed
- 2 cups diced butternut squash
- 1 tablespoon bouillon paste (chicken or vegetable)
Garnish (optional, but highly recommended):
- Fresh cilantro
- Sliced avocado
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
Instructions:
- Cook the Chicken:
In a large pot or Dutch oven, add the chicken breasts and chicken broth. Bring to a simmer and cook until the chicken is fully cooked and easy to shred (about 15–20 minutes). Remove, shred with forks, and set aside. - Build the Base:
In the same pot, add chili seasoning mix, garlic powder, paprika, and black pepper. Stir in the bouillon paste and bring the broth to a gentle simmer. - Add the Veggies & Beans:
Add the diced onion, bell peppers, corn, butternut squash, kidney beans, and northern beans. Stir to combine and simmer for 10–15 minutes, or until the squash is tender. - Make it Creamy:
Add the block of cream cheese, stirring until it melts into the chili and creates a rich, creamy base. - Combine and Heat Through:
Return the shredded chicken to the pot. Let the chili simmer gently for another 5–10 minutes, allowing all the flavors to meld. - Serve & Garnish:
Ladle into bowls and top with your choice of cilantro, avocado slices, shredded cheese, and sour cream.
Why You’ll Love This Recipe:
- One-pot convenience
- Balanced with protein, fiber, and veggies
- Creamy, hearty, and flavorful
- Customizable with toppings and spice level
- Meal prep and freezer friendly!
Tips & Variations:
- Want it spicier? Add diced jalapeños or a dash of cayenne pepper.
- Make it vegetarian: Skip the chicken and use vegetable broth.
- Short on time? Use rotisserie chicken and frozen butternut squash.
- Slow cooker friendly: Add all ingredients (except cream cheese and garnishes) to a slow cooker. Cook on low for 6–8 hours. Stir in cream cheese at the end.
Final Thoughts:
This creamy chicken chili is a bowl full of comfort, nutrition, and bold flavor. Whether you’re cooking for your family, meal prepping for the week, or just craving something soul-warming, this dish delivers every time.
Let me know in the comments if you try it—and don’t forget to share your favorite toppings!
Home Cooked Recipes 