- 4 red potatoes, cut into chunks
- 2 tablespoons olive oil
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into chunks
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 butternut squash, seeds removed
- 1 (15 ounce) can cannellini beans
- 3 cups chicken broth, or as needed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (8.3 ounce) can butternut squash soup (such as Campbell's® V8®)
- 2 stalks celery, chopped
- 2 apples – peeled, cored, and cut into chunks
- 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a skillet over medium heat. Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes. Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes.
- Place butternut squash in a microwave-safe dish and cover dish with plastic wrap. Cook squash in the microwave on high until squash is tender, about 10 minutes. Remove flesh from squash skin with a fork.
- Puree 1 can cannellini beans with liquid in a blender until smooth.
- Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot. Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes.