Description
This Butternut Squash Green Chile Chicken Soup is a comforting and flavorful dish combining tender chicken thighs, sweet butternut squash, and mild green chiles simmered together in a spiced chicken broth. Perfect for a cozy meal, this soup offers a balanced blend of savory and slightly spicy notes with a hint of citrusy brightness from lime juice. It’s an easy-to-make recipe that yields a hearty and nutritious bowl, great for fall and winter dinners.
Ingredients
Scale
Ingredients
- 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 of mild green chiles (or 1/4 cup freshly roasted and seeded chopped hatch green chile)
- 4-6 cups cubed butternut squash
- 1½ teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 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
- Sauté Aromatics: Place a large Dutch oven or pot over medium-high heat and add the olive or avocado oil. Once the oil is hot, add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for a few minutes until the onion becomes translucent and the vegetables soften.
- 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 allow the spices to release their flavors and coat the vegetables evenly.
- Add Broth and Chicken: Pour in the low sodium chicken broth, then add the boneless skinless chicken thighs to the pot. Add the drained organic corn, salt, freshly ground black pepper, and lime juice.
- Simmer the Soup: Bring the soup to a boil, then cover with a lid, reduce the heat to low, and let it simmer gently for 20 to 30 minutes. Cook until the chicken is fully cooked through and no longer pink inside.
- Shred the Chicken: Remove the cooked chicken thighs using a slotted spoon and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken to the pot. Stir well, taste the soup, and adjust seasonings with additional salt or pepper if needed. Serve hot, garnished if desired.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous to the pot along with the broth and cook until tender.
- If you prefer a spicier soup, use roasted hatch green chiles instead of mild canned green chiles.
- For a Paleo version, omit the corn.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
