Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you’d like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.