Butternut Squash Chicken Chili
Comforting spicy, smoky, hearty tomato-based soup with chunks of sweet butternut squash, soy chorizo, kidney beans, chili peppers, and shredded chicken.
Servings 6
Calories: 334kcal
Ingredients
- 12 ounces of skinless chicken breast
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup onion small chopped
- 2 cup butternut squash large diced
- 2 garlic cloves minced or garlic pressed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ tablespoon smoked paprika powder
- ½ cup parsley thick stem removed and chopped coarsely
- 1 cup tomatoes large diced
- 6 ounces soy chorizo big chunks
- ⅓ cup white wine Sauvignon Blanc (optional)
- 1 ½ cups canned kidney beans
- 4 cups low-sodium chicken broth
- ½ cup red tomatillo salsa
- ¼ cup jalapenos chopped
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sear the Chicken: Heat oil in a medium Dutch oven or soup pot on medium-high heat. Then season the chicken with salt and pepper and sear on both sides for two to three minutes to create a golden brown crust.
- Remove the chicken and set it aside on a holding tray placed near the stovetop.
- Make the Soup Base: Add onions, butternut squash, and garlic to the same pot, and cook until the onions become slightly translucent. Then add cumin, garlic powder, onion powder, cinnamon, oregano, chili powder, paprika, parsley, and tomatoes.
- When the tomatoes have broken down some, add and crumble the soy chorizo, and combine well. Allow the mixture to cook for two minutes, stirring occasionally.
- Then add the white wine and simmer for at least 30 seconds until the alcohol evaporates, providing a smoother taste to the sauce.
- Make the Chili: Add the chicken back with kidney beans, broth, salsa, and jalapenos. Then increase the heat to high to bring it to a boil.
- Once it begins to boil, decrease to medium heat to simmer uncovered.
- Shred the Chicken: After ten to fifteen minutes, remove the chicken and let it sit on a cutting board for five minutes. Then shred the chicken, pour it back into the chili, and combine well. Remove pot from heat and serve.
- Plate Up: You can serve with diced avocadoes, jalapenos, or crumbled Cotija cheese.
Video
Notes
If you wish to use fresh globe tomatoes instead of Campari, quarter the tomato, remove pulp and seed and dice the flesh and skin, then add to the soup. Globe tomatoes tend to be acidic which may change the flavor of the chili.
Nutrition
Calories: 334kcal | Carbohydrates: 24.43g | Protein: 25.05g | Fat: 14.5g | Saturated Fat: 3.85g | Cholesterol: 54.01mg | Sodium: 455.15mg | Fiber: 5.76g | Sugar: 4.78g
Tried this recipe?Please consider Leaving a Review!
