White Chicken Chili delivers a comforting, mildly spicy bowl of flavor with red lentils, butternut squash, and tender chicken. Serve it with a bright raw tomatillo salsa for an extra pop.
A warm bowl of chili is an excellent alternative to soup on a crisp fall evening. Unlike a stew, chili has a bit less broth and a focus on chiles and bold seasoning. This version adds plenty of vegetables and lentils for texture and nutrition, while remaining mildly spicy — adjust the heat to your taste.
This recipe yields a large batch, ideal for serving guests who can customize their bowls with garnishes, or for making lunches to take along in a thermos for several days.
Preparation is straightforward: most of the work is chopping the butternut squash and trimming the chicken. Everything cooks in one pot for easy cleanup.
Red chief lentils are pale, lens-shaped legumes that cook quickly and provide a pleasing texture. They soften while holding their shape, adding fiber, protein, folate, potassium, iron, and magnesium to the chili.
Chiles used: This chili uses two types of chiles for layered flavor — one dried and one fresh. Guindilla dried chiles provide mild heat, earthy depth, and a sweet red color. You can substitute red pepper flakes or another dried chile you prefer. Fresh jalapeños add gentle heat; swap for serranos if you want more heat.
Broth: Homemade chicken broth is recommended for its superior flavor and nutritional benefits. A good broth adds mineral and aromatic depth, plus collagen if made with bones. I like to make a large pot and freeze extras in two-cup portions for later use.
Chicken tenderloins are ideal here because they stay tender and are hard to overcook. Cut each tenderloin into even chunks, season, and brown briefly in a little olive oil before simmering. To remove the tendon, grasp the white tendon at one end, slide a knife underneath at a shallow angle, and pull it away while cutting to release it.
Garnishes: Offer a variety of toppings so everyone can finish their own bowl. Grated Mexican cheeses such as queso fresco or cotija melt nicely into the warm chili; sharp cheddar also works. A dollop of sour cream is optional. For crunch, add crushed tortilla chips. Finish with a spoonful of raw tomatillo salsa for bright, zesty lime and a touch of heat.
This satisfying white chicken chili is hearty, nutritious, and comforting — perfect for sharing or storing for quick, healthy meals later. Enjoy!
— Karen
