Description
A creamy white chicken chili infused with pumpkin puree and warm fall spices. Perfect for cozy evenings, one-pot simplicity, and seasonal comfort.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups cooked rotisserie chicken, shredded
2 (15 oz) cans white beans, rinsed and drained
1 (4 oz) can diced green chiles
1 cup pumpkin puree
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and black pepper, to taste
3 cups chicken broth
1/2 cup heavy cream (optional)
Roasted pumpkin seeds and chopped cilantro, for garnish
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic until soft.
2. Add chicken, beans, chiles, pumpkin, spices, and broth. Stir and bring to a simmer.
3. Reduce heat and cook for 15–20 minutes, stirring occasionally.
4. Stir in heavy cream if using and heat through gently.
5. Serve hot with roasted pumpkin seeds and cilantro.
Notes
Pumpkin adds creamy body and fall flavor.
To lighten it up, omit the cream or replace with Greek yogurt.
Reheats beautifully for up to 4 days or freezes for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: white chicken chili fall, pumpkin chili, creamy white chili