Description
This Butternut Squash Green Chile Chicken Soup is a hearty and flavorful dish combining tender chicken thighs with nutritious butternut squash, vibrant green chiles, and a medley of spices. Perfect for a comforting meal, the soup simmers to perfection with fresh lime juice and cilantro for a subtle bright finish.
Ingredients
Scale
Soup Base
- ½ tablespoon olive oil or avocado oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 1 (4 ounce) can mild green chiles or ¼ cup freshly roasted & seeded chopped hatch green chile
- 4-6 cups cubed butternut squash
- 1 ½ teaspoons ground cumin
- 1 teaspoon oregano
Liquid & Protein
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
Add-ins & Seasoning
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper to taste
Instructions
- Heat the Oil and Sauté Aromatics: Place a large Dutch oven or pot over medium-high heat and add the olive or avocado oil. Once hot, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onions become translucent and the mixture is fragrant.
- Add Spices and Vegetables: Immediately add the green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for an additional minute or two to toast the spices lightly, enhancing their flavor.
- Add Broth, Chicken, and Corn: Pour in the chicken broth and add the boneless skinless chicken thighs along with the drained corn if using. Season the soup with salt and freshly ground black pepper. Squeeze in the juice of one small lime.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 20-30 minutes. Cook until the chicken is fully cooked and no longer pink inside.
- Shred the Chicken and Combine: Remove the cooked chicken thighs with a slotted spoon and transfer them to a cutting board. Shred the chicken using two forks and return it to the pot. Stir to combine and taste the soup, adjusting seasonings as needed.
- Serve: Ladle the soup into bowls and enjoy warm. This recipe serves four generous portions.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous to the pot before simmering.
- If you prefer a paleo version, omit the corn.
- Feel free to adjust the amount of green chiles depending on your heat preference, or substitute with roasted poblano peppers for a milder taste.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
