Imagine a pot filled with a creamy, aromatic blend of tender chicken and vibrant vegetables, the air around you rich with the comforting scent of cumin and chili powder.
The silky texture of cream cheese melds perfectly with the heartiness of black beans and the sweet, roasted butternut squash. This dish is more than a meal; it’s a warm embrace after a long day.
I remember a hectic weeknight when this Cream Cheese Chicken Chili saved the day, bringing solace to my family and me amidst the chaos.
It’s the kind of dish that fits seamlessly into any setting, whether you’re gathering for a relaxed Sunday supper or needing a quick, satisfying dinner after work.
Ready to transform your kitchen into a haven of flavors and comfort? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a creamy texture and spicy kick.
- Uses pantry staples for a convenient and easy-to-make meal.
- Freezes beautifully for a quick and satisfying future meal.
- Offers a unique twist on traditional chili with roasted butternut squash.
- Provides a balanced meal with protein, veggies, and creamy goodness.
Ingredients
- 2 cups butternut squash, cubed — use fresh for best texture.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 teaspoon salt — sea salt recommended.
- 1/2 teaspoon black pepper — freshly ground for best taste.
- 2 boneless, skinless chicken breasts — organic if possible.
- 1 tablespoon taco seasoning — homemade or store-bought.
- 1 can (15 oz) black beans, drained and rinsed — low sodium preferred.
- 1 can (15 oz) corn, drained — choose organic if available.
- 1 can (14.5 oz) diced tomatoes — fire-roasted for added depth.
- 1/2 cup chicken broth — low sodium for better control over seasoning.
- 1/2 teaspoon cumin — freshly ground for enhanced aroma.
- 1/2 teaspoon chili powder — adjust to taste for desired heat.
- 8 oz cream cheese, softened — full-fat for creamier texture.
- 1/4 cup chopped cilantro — fresh for vibrant flavor.
- 1 lime, cut into wedges — juicy and ripe.
Step-by-Step Method
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper.
Spread them evenly on a baking sheet. Roast for about 20 minutes or until they’re tender. This step infuses the squash with a rich flavor and adds a delightful texture to the chili.
Season & Cook the Chicken
Season the chicken breasts with taco seasoning. In a large pot over medium heat, cook the chicken until they’re golden brown on both sides.
This helps to lock in the flavors and adds a lovely crust to the meat. Once cooked, remove the chicken from the pot for shredding.
Shred the Chicken
Use two forks to shred the cooked chicken into bite-sized pieces. Shredding the chicken guarantees that it incorporates well into the chili, allowing every bite to be rich with flavor.
Return the shredded chicken to the pot to continue the cooking process.
Combine the Ingredients
Add black beans, drained corn, diced tomatoes, and chicken broth to the pot with the chicken. Stir in cumin and chili powder, then bring the mixture to a simmer.
This combination creates a robust base for the chili, with a balance of textures and flavors.
Melt the Cream Cheese
Add the softened cream cheese to the pot. Stir until it’s fully melted and incorporated into the chili.
Make sure your cream cheese is softened beforehand to prevent lumps. This step adds a creamy, rich texture that enhances the overall dish.
Incorporate the Squash & Cilantro
Fold the roasted butternut squash and chopped cilantro into the chili. Stir gently to combine all the ingredients without breaking the tender squash.
This step guarantees that every spoonful includes the sweet flavor of squash and the freshness of cilantro.
Rest & Serve
Let the chili rest for 5 minutes before serving. This resting time allows the flavors to meld together beautifully.
Serve the chili with lime wedges on the side. A fresh squeeze of lime juice adds a bright, zesty finish that perfectly complements the creamy, savory chili.
Ingredient Swaps
- For a vegetarian version, substitute the chicken with extra black beans or chickpeas.
- Use Greek yogurt or a non-dairy cream cheese alternative for a lower-fat or dairy-free option.
- Swap butternut squash with sweet potatoes if they’re more readily available or preferred.
You Must Know
- Preheat your oven: Confirm the oven is set to 400°F (200°C) for perfectly roasted butternut squash that’s tender and flavorful.
- Season generously: Coat the butternut squash with olive oil, salt, and pepper, and use taco seasoning on the chicken for an extra burst of flavor.
- Shred the chicken: After cooking, shred the chicken breasts using two forks for easy mixing and texture consistency in the chili.
- Soften the cream cheese: Confirm the cream cheese is fully softened before adding it to the chili to avoid lumps and achieve a creamy texture.
- Let it rest: After cooking, allow the chili to rest for 5 minutes to let flavors meld together for a richer taste.
Serving Tips
- Serve with warm, crusty bread to soak up the flavorful chili.
- Pair with a crisp, green salad for a rejuvenating contrast.
- Top with shredded cheese and avocado slices for added creaminess.
- Garnish with freshly chopped cilantro and a dollop of sour cream.
- Offer tortilla chips on the side for a crunchy texture.
Storage & Make-Ahead
Cream Cheese Chicken Chili with Roasted Butternut Squash can be stored in the fridge for up to 3 days in an airtight container.
It freezes well for up to 2 months.
For make-ahead convenience, prepare the chili and freeze.
Then reheat and add fresh lime juice when serving.
Reheating
To gently reheat Cream Cheese Chicken Chili, use a microwave on low power.
Alternatively, use an oven at 300°F, or a stovetop on low heat.
Stir occasionally to guarantee even warming.
Culinary Traditions and Trends
When I think about culinary traditions and trends, I find myself drawn to the way they blend nostalgia with innovation.
This Cream Cheese Chicken Chili with Roasted Butternut Squash embodies that blend perfectly. It’s a comforting dish that feels like a warm hug, yet it’s also a nod to contemporary flavors.
Here’s why it stands out:
- Fusion of Flavors: Cream cheese adds a velvety richness, while taco seasoning gives a zesty twist.
- Seasonal Ingredients: Roasted butternut squash not only adds sweetness but also celebrates the bounty of autumn.
- Versatility: This dish adapts easily—whether you’re adding more spice or serving it with crusty bread.
Each spoonful is a delightful journey through time, marrying the old with the new.
Final Thoughts
Why not give this Cream Cheese Chicken Chili with Roasted Butternut Squash a try and make it your own? Feel free to tweak the spices to suit your taste or add a dash of hot sauce for an extra kick!
Frequently Asked Questions
Can I Use Other Types of Squash Instead of Butternut Squash?
Absolutely, you can swap butternut squash for acorn or delicata squash. I’ve tried both, and they bring their own unique sweetness and texture. It’s a delightful twist that’ll add a new dimension to the dish!
Is There a Vegetarian Version of This Chili?
I suggest swapping the chicken for chickpeas and using vegetable broth instead. The roasted butternut squash and creamy texture make it deliciously hearty. You won’t miss the meat—I promise it’s a delightful twist!
How Can I Make This Dish Spicier?
To spice things up, try adding diced jalapeños or a splash of hot sauce. You can also increase the chili powder or add cayenne pepper. Adjust to taste, and enjoy the extra kick in every bite!
What Can I Substitute for Cream Cheese if I’m Lactose Intolerant?
I’d recommend using a lactose-free cream cheese alternative. It’s creamy and blends well without compromising flavor. You can also try coconut cream, which adds a subtle sweetness. Adjust spices to balance the flavors perfectly. Enjoy!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely, you can use pre-cooked chicken! Just shred it and add it when you’re combining the black beans, corn, and tomatoes. It’ll save you time without compromising the chili’s rich, comforting flavors. Enjoy!
Cream Cheese Chicken Chili with Roasted Butternut Squash
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
Ingredients
- 2 cup butternut squash cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes 14.5 oz
- 1/2 cup chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 ounce cream cheese softened
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20 minutes, or until tender.
- While the squash is roasting, season chicken breasts with taco seasoning.
- In a large pot over medium heat, cook the chicken until golden brown on both sides.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and add black beans, corn, diced tomatoes, and chicken broth.
- Stir in cumin and chili powder, bringing the mixture to a simmer.
- Add the softened cream cheese to the pot and stir until fully melted and incorporated.
- Fold in the roasted butternut squash and chopped cilantro, stirring gently.
- Let the chili rest for 5 minutes before serving.
- Serve with lime wedges on the side for a fresh squeeze of juice.
Notes
