Description
A comforting and flavorful Butternut Squash Green Chile Chicken Soup, packed with tender chicken thighs, sweet butternut squash, mild green chiles, and fresh vegetables. This hearty soup combines cumin and oregano for a warm, savory taste and is perfect for cozy meals all year round.
Ingredients
Scale
Sauté 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
Soup Ingredients
- 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
Instructions
- Prepare the base: Heat the olive or avocado oil in a large dutch oven or heavy pot over medium-high heat. Add the minced garlic, chopped onion, diced green bell pepper, and cilantro. Cook for several minutes, stirring occasionally, until the onion becomes translucent and the mixture is fragrant.
- Add spices and main vegetables: Stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for another minute or two to allow the spices to bloom and combine flavors.
- Add broth and chicken: Pour in the low sodium chicken broth. Add the boneless skinless chicken thighs whole, the drained corn, salt, freshly ground black pepper, and lime juice. Stir gently to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then immediately cover the pot and reduce the heat to low. Let it simmer gently for 20-30 minutes or until the chicken is fully cooked and no longer pink in the center, and the butternut squash is tender.
- Shred chicken: Remove the chicken thighs carefully using a slotted spoon and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Finish and serve: Return the shredded chicken to the pot. Taste the soup and adjust seasoning with additional salt, pepper, or lime juice if needed. Serve hot, enjoying the rich layered flavors.
Notes
- To make this soup more filling, add ½ cup of uncooked quinoa, rice, or pearl couscous during the simmering stage.
- For a paleo version, omit the canned corn.
- Use freshly roasted hatch chiles for a more authentic and smoky flavor.
- If you prefer a spicier kick, substitute mild green chiles with medium or hot varieties.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
