This white chicken chili with butternut squash and apples is a hearty, comforting soup made with shredded chicken, beans, and warm spices. The combination of tender squash and Cosmic Crisp apples adds a subtle sweetness that balances the savory broth and mild heat from green chiles. Simmered until everything is well combined, this easy chili recipe delivers a rich, satisfying flavor with simple ingredients. Perfect for a cozy dinner or meal prep, it’s a wholesome twist on classic white chicken chili.
A healthy chicken chili recipe made with squash, apples, and warm spices, perfect for a cozy, easy meal.
Ingredients
- 2 cups cubed butternut squash, diced to ½ inch pieces
- 2 Cosmic Crisp apples, diced
- 32 ounces chicken bone broth
- 2 cups water
- 2 15-ounce cans of cannellini beans, rinsed and drained
- 1 7-ounce can of diced mild green chiles
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 12 ounces cooked and shredded rotisserie chicken
Directions
- Sauté the butternut squash in a large stockpot over medium heat for approximately 5 minutes, stirring occasionally.
- Add diced apples and sauté for an additional 5 minutes.
- Once the squash and apples are slightly browned and softened, add in the remaining ingredients.
- Reduce to low and let simmer for 20 minutes.
- Serve with Greek yogurt or sour cream and black pepper.
Recipe created by Eat the Rainbow Kids for Superfresh Growers.
