Description
A comforting and hearty Butternut Squash Green Chile Chicken Soup that blends tender chicken thighs, sweet butternut squash, and mild green chiles in a flavorful, spiced broth.
Ingredients
Scale
- 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, and chopped hatch green chile
- 4–6 cups cubed butternut squash
- 1 ½ 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, omit if paleo)
- 1 small lime, juiced
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Place a large dutch oven or heavy-bottomed 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 turns translucent and the mixture is fragrant.
- Immediately stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté everything together for a few minutes to toast the spices and slightly soften the squash.
- Pour in the low sodium chicken broth and add the boneless skinless chicken thighs. Add the drained organic corn if using. Season with salt, freshly ground black pepper, and the juice of one small lime. Stir gently to combine all ingredients.
- Bring the soup to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and let it simmer for 20-30 minutes. This allows the chicken to cook through fully and the butternut squash to become tender. Check that the chicken is no longer pink inside.
- Using a slotted spoon, remove the cooked chicken thighs and transfer them to a cutting board. Shred the chicken finely with two forks, then return the shredded chicken back into the pot.
- Taste the soup and add more salt, pepper, or lime juice if desired. Serve hot, enjoying the warm and spicy flavors.
Notes
- Perfect for chilly evenings.
- Packed with protein and vegetables.
- Comes together quickly on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 6 g
- Protein: 26.9 g
- Cholesterol: 100 mg