Description
A comforting and flavorful Butternut Squash Green Chile Chicken Soup combining tender chicken thighs, sweet butternut squash, and mild green chiles in a savory broth infused with garlic, cumin, and fresh cilantro. This hearty soup is perfect for cozy meals and offers a balance of spice, sweetness, and freshness.
Ingredients
Scale
Vegetables & Herbs
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 4–6 cups cubed butternut squash
- 1 small lime, juiced
Spices
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Proteins & Broth
- 1 tablespoon olive oil or avocado oil (½ tablespoon as per recipe, doubled here for accuracy)
- 1 pound boneless skinless chicken thighs
- 4 cups (32 ounces) organic low sodium chicken broth
Additional Ingredients
- 1 (4 ounce) can of mild green chiles (or ¼ cup freshly roasted and seeded chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
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 cilantro. Cook for a few minutes until the onion becomes translucent and the mixture is fragrant.
- Add Chiles, Squash, and Spices: Immediately add the mild green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for a few more minutes to coat the vegetables evenly and allow the spices to bloom.
- Add Broth, Chicken, Corn, and Seasonings: Pour in the chicken broth, add the chicken thighs, drained corn, salt, pepper, and lime juice. Stir to combine all ingredients well.
- Simmer the Soup: Bring the soup to a boil, then cover the pot, reduce heat to low, and let it simmer gently for 20-30 minutes. This will cook the chicken thoroughly and allow the flavors to meld. The chicken should be fully cooked and no longer pink inside.
- Shred Chicken and Adjust Seasoning: Remove the cooked chicken thighs carefully with a slotted spoon and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir. Taste the soup and adjust salt and pepper if needed before serving.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous when you add the chicken, corn, and broth.
- Leave out the corn to make this soup paleo-friendly.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for later meals.
- Use low sodium chicken broth to better control saltiness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
