Description
This cozy Creamy Pumpkin White Chicken Chili is packed with shredded chicken, sweet corn, and white beans in a spiced, velvety pumpkin broth. It’s high-protein, comforting, and perfect for fall dinners or weekly meal prep.
Ingredients
Scale
- 2 cooked chicken breasts, shredded
- 1 cup pumpkin puree
- 1 can (15 oz) white beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 2 cups low-sodium chicken broth
- ½ cup cottage cheese, blended until smooth
- 1 small onion, diced
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Heat 1 tsp olive oil in a large pot. Add diced onion and sauté until soft, about 5 minutes.
- Stir in pumpkin puree, cumin, and chili powder. Cook for 2 minutes to bloom the spices.
- Add shredded chicken, white beans, corn, and chicken broth. Stir well.
- Bring to a simmer and cook for 10 minutes.
- Blend the cottage cheese until smooth and stir into the chili.
- Simmer for 5 more minutes, then season with salt and pepper to taste.
- Serve warm with toppings of choice.
Notes
- Top with cilantro, Greek yogurt, or shredded cheese.
- Use rotisserie chicken for quicker prep.
- To make it spicier, add jalapeño or hot sauce.
- Can substitute Greek yogurt for cottage cheese.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
Keywords: white chicken chili, pumpkin chili, creamy chili, healthy fall recipe, high protein soup