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creamy chicken chili recipe

Cream Cheese Chicken Chili with Roasted Butternut Squash

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings

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

For best results, ensure the cream cheese is fully softened before adding to the chili to prevent lumps, and consider adding a touch of hot sauce for extra heat if desired.
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