Name: Butternut Squash Green Chile Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American Southwest
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 ¼ cup freshly roasted and seeded chopped hatch green chile); 4-6 cups cubed butternut squash; 1 ½ teaspoons 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

If you’re craving something cozy, with a hint of spice and big flavors that feel like a warm hug, this Butternut Squash Green Chile Chicken Soup Recipe is exactly what you need. I absolutely love how this soup combines the sweetness of butternut squash with the smoky kick of green chiles and tender shredded chicken—it’s my go-to comfort dish on chilly evenings. Stick with me here; I’ll walk you through every step and share my little tricks so your soup turns out perfectly every time.

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Why You’ll Love This Recipe

Balanced Flavors: Sweet butternut squash and mildly spicy green chiles create the perfect combo.
Hearty & Healthy: Chicken thighs add protein while veggies keep it wholesome and filling.
Simple Ingredients: You probably already have most of these in your pantry or fridge.
Family Favorite: My family goes crazy for this soup, and it’s always requested on rotation!

A large white pot filled with a chunky soup showing three main layers: bright orange large cubes of squash scattered evenly, pale beige shredded chicken pieces spread throughout, and small bits of yellow corn visible among translucent cooked onion pieces all submerged in a golden broth with small green herb flecks floating on the surface; a wooden spoon partly dipped on the right side; pot placed on a white marbled surface with scattered green leafy herbs around and a small white bowl of fresh green herbs at top left corner, photo taken with an iphone --ar 2:3 --v 7 - Butternut Squash Green Chile Chicken Soup, green chile chicken soup, healthy butternut squash soup, easy winter chicken soup, spicy autumn soup

Ingredients You’ll Need

The magic of this Butternut Squash Green Chile Chicken Soup Recipe lies in the fresh butternut squash paired with the subtle heat from green chiles and fresh cilantro—each ingredient playing its part perfectly. Here’s a quick rundown to get you started with the freshest, tastiest ingredients you can find.

Flat lay of a few cloves of fresh garlic, one large white onion chopped, one green bell pepper diced very small, a small bunch of fresh cilantro sprigs, a small white ceramic bowl filled with diced mild green chiles, multiple bright orange cubes of butternut squash, a small white bowl containing ground cumin powder, a small white bowl with dried oregano, raw boneless skinless chicken thighs arranged neatly, a small white ceramic bowl with fresh yellow corn kernels, one small whole lime cut in half showing juicy interior, a small white bowl filled with coarse salt, and a small white bowl with freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Butternut Squash Green Chile Chicken Soup, green chile chicken soup, healthy butternut squash soup, easy winter chicken soup, spicy autumn soup

Olive or Avocado Oil: Choose your favorite cooking oil; avocado oil has a higher smoke point if you want to go a bit hotter.
Garlic: Fresh and minced garlic gives a fragrant base flavor that fills the kitchen.
White Onion: Adds sweetness and depth when sauteed until translucent.
Green Bell Pepper: Dice it finely so each bite has a bit of mild freshness without overpowering.
Cilantro: Fresh cilantro rounds out the flavor with a bright, herbaceous note—don’t skip it!
Mild Green Chiles: Go canned for convenience or roast fresh Hatch chiles if you want to take it up a notch.
Butternut Squash: Cubed and hearty, it adds sweetness and beautiful color to your soup.
Ground Cumin & Oregano: Classic southwestern spices that warm up the broth perfectly.
Chicken Broth: I recommend organic, low sodium for the best clean flavor and control over salt.
Boneless Skinless Chicken Thighs: Juicy and tender, they shred beautifully for hearty bites.
Canned Corn (optional): Adds sweetness and texture; easy to omit for paleo or lower-carb options.
Lime Juice: A splash of acidity brightens all the flavors just right.
Salt & Freshly Ground Pepper: Essential for seasoning and bringing everything together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play around with this Butternut Squash Green Chile Chicken Soup Recipe depending on what I have at home or the season. You’ll find it easy to tweak to your own taste and dietary needs.

Add Grains or Beans: I sometimes throw in a handful of quinoa or white beans to make it extra filling for meal prep.
Spice Level: Feeling spicy? Swap mild green chiles for medium or hot to turn up the heat.
Veggie Swap: You can substitute butternut squash with sweet potatoes or pumpkin during the fall.
Plant-Based Version: Use vegetable broth and omit chicken or add sautéed mushrooms for hearty umami flavor.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté Aromatics Until Fragrant

Start by heating your oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, toss in the minced garlic, chopped onion, diced green bell pepper, and cilantro. Give them a gentle stir and cook for about 3-5 minutes until the onion turns translucent and everything smells amazing. I like to watch closely here because burnt garlic can turn bitter — keep it moving in the pot!

Step 2: Add Chiles, Butternut Squash & Spices

As soon as your aromatics are ready, add the green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for another 2–3 minutes. This step helps toast the spices and deepen the flavor of your soup base, so don’t skip it! You’ll notice the kitchen fills with that warm, earthy scent that just makes you want to hurry up and eat.

Step 3: Add Broth, Chicken & Corn, Then Simmer

Pour in your chicken broth, then nestle in the chicken thighs, add the drained corn, lime juice, salt, and freshly ground black pepper. Bring the soup to a boil, then cover with a lid, reduce heat to low, and let it simmer for 20-30 minutes. The chicken should be cooked through and the butternut squash tender. The simmering time lets all those flavors blend beautifully.

Step 4: Shred Chicken & Final Seasoning

Once your chicken is fully cooked, scoop it out using a slotted spoon and place it on a cutting board. Shred the chicken with two forks—that’s how I get tender, perfect shreds every time! Then, stir it back into the pot. Give your soup a taste and adjust the salt and pepper as needed. That’s it, you’re ready to serve!

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Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe

Roast Your Green Chiles: I discovered this trick when I started roasting fresh Hatch chiles at home—it adds smoky depth that canned just can’t beat.
Cube Squash Uniformly: Cutting consistent-sized butternut squash cubes ensures they cook evenly without some mushy and others hard.
Don’t Overcook the Chicken: Keep an eye on the simmer time so your chicken stays juicy and pulls apart easily, not tough.
Adjust Seasoning Last: I always wait till the end to add salt and lime juice—they brighten the whole bowl and can get lost if added too early.

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

Butternut Squash Green Chile Chicken Soup Recipe - Serving

Garnishes

I usually top this soup off with a few slices of ripe avocado or a dollop of sour cream to mellow out the heat. Fresh chopped cilantro is a must for me—it adds freshness and color. Sometimes I sprinkle crushed tortilla chips for crunch, and that gets rave reviews from everyone at the table.

Side Dishes

I love serving this soup with warm, crusty bread or soft flour tortillas to dip. If I’m feeling a bit indulgent, some Mexican street corn or a light salad with avocado and lime dressing rounds out the meal beautifully.

Creative Ways to Present

For a special dinner, I like to serve this soup in individual mini pumpkins or hollowed-out butternut squash bowls—that always impresses and makes the meal feel festive. You can also add a swirl of chipotle crema on top for color and extra smoky flavor.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps well for up to 4 days. The flavors actually deepen the next day, so sometimes I make it a day ahead on purpose—it tastes even better.

Freezing

This Butternut Squash Green Chile Chicken Soup Recipe freezes wonderfully. Just let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you defrost, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

I reheat leftovers on the stovetop over medium heat to avoid scorching. Sometimes I add a splash of broth or water to loosen the soup back up if it’s thickened too much. Stir frequently and heat until warmed through.

FAQs

Can I use chicken breasts instead of thighs in this soup?

Absolutely! Chicken breasts will work fine, but they can dry out more easily than thighs. Be sure to check for doneness early and avoid overcooking. Alternatively, you could poach the chicken separately and shred it before adding it to the soup for better texture.
How spicy is this Butternut Squash Green Chile Chicken Soup Recipe?

This recipe is mildly spicy when made with mild green chiles. If you want more heat, feel free to use hotter chiles or add a pinch of cayenne pepper. You can always adjust spice levels to suit your family’s preference by swapping chiles or omitting them altogether.
Is this soup gluten-free?

Yes! All the ingredients in this Butternut Squash Green Chile Chicken Soup Recipe are naturally gluten-free, making it safe for those with gluten sensitivities or celiac disease. Just double-check your broth and canned goods to be sure they’re labeled gluten-free.
Can I make this soup in a slow cooker?

You sure can! Simply brown your aromatics in a pan, then add everything to the slow cooker. Cook low for 6-8 hours or high for 3-4 hours until the chicken is tender and the squash is cooked. Shred the chicken before serving. Just remember to add your lime juice and fresh cilantro at the end for best flavor.

Final Thoughts

What I love most about this Butternut Squash Green Chile Chicken Soup Recipe is how it feels like a warm, nourishing hug in a bowl but still feels fresh and vibrant thanks to the lime and cilantro. I hope you enjoy making and sharing this soup as much as my family and I do—it’s a recipe I trust to satisfy and comfort again and again. So next time you want something easy, healthy, and a little different, give this a try. I can’t wait to hear what you think!