If you’re on the hunt for a comforting and flavorful soup that feels like a warm hug in a bowl, you’re going to adore this Butternut Squash Green Chile Chicken Soup Recipe. I absolutely love how this recipe marries the sweet, creamy butternut squash with the mild kick of green chiles and tender shredded chicken — it’s my go-to when I want something hearty yet bright and fresh. Trust me, once you try this soup, it’ll be a staple in your kitchen too!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in a single pot for easy clean-up and straightforward prep.
- Balanced Flavors: The sweet squash contrasts beautifully with the gentle heat from green chiles.
- Perfect Protein Boost: Chicken thighs keep the soup rich and juicy without drying out.
- Family-Friendly Comfort: It’s cozy enough for weeknights but special enough to serve guests.
Ingredients You’ll Need
These ingredients come together to create a vibrant soup with layers of flavor — plus, they’re easy to find in most grocery stores. I always recommend using fresh cilantro and good-quality chicken broth to make your soup sing.
- Olive oil or avocado oil: Avocado oil has a higher smoke point if you want to sauté without burning.
- Garlic: Fresh minced garlic adds that aromatic punch you can’t beat.
- White onion: Gives sweetness and depth once softened.
- Green bell pepper: Dice it finely for texture without overwhelming.
- Cilantro: Adds brightness; I love tossing some in fresh at the end too.
- Mild green chiles: Canned ones work great, but roasting fresh hatch chiles ups the flavor if you can find them.
- Butternut squash: Cubed small so it cooks through and softens into creamy bites.
- Ground cumin: Warms up the soup with subtle earthiness.
- Oregano: Adds that herby backbone to the broth.
- Chicken broth: I always prefer low sodium so I can control the salt level perfectly.
- Boneless skinless chicken thighs: Tender and flavorful — thighs hold up better than breasts.
- Corn (optional): Adds a touch of sweetness; leave out if you’re going paleo.
- Lime juice: A squeeze at the end brightens and balances all those rich flavors.
- Salt and freshly ground black pepper: Essential for seasoning just right.
Variations
I love tweaking this Butternut Squash Green Chile Chicken Soup Recipe depending on what I have on hand or the mood we’re in. Feel free to make it your own — that’s part of the fun!
- Spicy Upgrade: Add diced jalapeños or a pinch of cayenne if you like your soup with a real kick — my family goes crazy for this version!
- Vegetarian Version: Skip the chicken and up the corn and squash, plus add beans for protein — perfect for Meatless Mondays.
- Extra Creamy: Stir in a splash of coconut milk or a dollop of sour cream right before serving to give it a luscious texture.
- Make it Heartier: Toss in some cooked quinoa or rice for a filling, one-bowl meal.
How to Make Butternut Squash Green Chile Chicken Soup Recipe
Step 1: Sauté the aromatics until fragrant and tender
Start by heating your oil in a large Dutch oven or heavy pot over medium-high heat. Once shimmering, toss in the minced garlic, chopped white onion, finely diced green pepper, and cilantro. Cook these for about 3-5 minutes, stirring occasionally until the onion turns translucent and everything smells irresistible. This base sets the tone for your soup’s layered flavors, so don’t rush it!
Step 2: Add green chiles, butternut squash, and spices
Next, stir in the canned green chiles along with the cubed butternut squash, cumin, and oregano. Let everything sauté together for another 2-3 minutes. This step helps the spices bloom and infuses the squash with that smoky, herby goodness. You’ll notice the kitchen starting to smell so cozy — just wait until the broth hits the pot!
Step 3: Build the soup with broth, chicken, and corn
Pour in your chicken broth followed by the chicken thighs, drained corn, salt, pepper, and the fresh lime juice. Bring everything up to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 20-30 minutes until the chicken is cooked through and no longer pink inside. I always set a timer here — it’s tempting to peek, but patience really pays off with tender chicken and perfectly cooked squash.
Step 4: Shred the chicken and finish the soup
Use a slotted spoon to lift the chicken thighs out of the pot and onto a cutting board. Shred the meat with two forks — this is where the magic happens, creating those tender bites that make the soup feel like home. Return the shredded chicken back to the pot and give it a final taste to adjust salt and pepper. If you want a little more zing, a squeeze of fresh lime at the end couldn’t hurt. Serve warm and enjoy!
Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe
- Don’t Overcrowd the Pot: Give those aromatics room to soften and caramelize for deeper flavor instead of steaming them.
- Use Bone-In Chicken for More Flavor: I’ve tried this with bone-in thighs too — just simmer a bit longer and remove bones before shredding.
- Fresh Lime at the End is a Game Changer: It brightens the entire soup and balances the sweetness of the squash beautifully.
- Don’t Skip Tasting at the End: Adjust salt and pepper slowly — seasoning is key to making this soup pop.
How to Serve Butternut Squash Green Chile Chicken Soup Recipe
Garnishes
I like topping this soup with a handful of fresh chopped cilantro or green onions to add a fresh burst that lifts all the cozy flavors. Sometimes, a dollop of Greek yogurt or a sprinkle of shredded cheddar adds a lovely creaminess, especially when serving kids. A few crunchy tortilla strips or crushed roasted pepitas also bring a welcome texture contrast that never gets old!
Side Dishes
This soup is pretty hearty on its own, but if I’m feeling like stretching the meal a bit, I pair it with a simple green salad tossed in vinaigrette or some warm, crusty bread (perfect for soaking up the broth). For a Tex-Mex twist, I love serving it alongside a scoop of cilantro lime rice or some roasted veggies.
Creative Ways to Present
For a festive dinner, I’ve ladled this soup into cute mini pumpkins hollowed out as bowls — it’s a showstopper at fall gatherings and adds an extra cozy touch. Another time, I served it alongside individual quesadilla wedges for dipping — the whole meal got rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, where the soup keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I look forward to lunch the next day! Just be sure to cool it completely before refrigerating to keep everything fresh.
Freezing
This soup freezes wonderfully. After cooling, I portion it into freezer-safe containers and freeze for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat gently on the stove, stirring often. The butternut squash stays creamy and the chicken tender — no weird texture changes here.
Reheating
Reheat this soup slowly on the stovetop over medium-low heat so the flavors stay balanced. If it has thickened too much in the fridge, splash in a bit of chicken broth or water to loosen it up. A quick stir and warm through, and you’re ready for another delicious bowl.
FAQs
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Can I use chicken breast instead of thighs in this soup?
You can absolutely swap chicken thighs for breasts if that’s what you have on hand. Just keep an eye on the cooking time as chicken breast tends to cook faster and can dry out. I recommend shredding the chicken as soon as it’s cooked through to keep the texture tender and juicy.
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Is this soup spicy with the green chiles?
This soup has a mild, pleasant heat thanks to the mild green chiles. If you want it spicier, you can add more chiles or include jalapeños. It’s easy to adjust the spice level so everyone can enjoy it.
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Can I make this soup in a slow cooker or Instant Pot?
Definitely! For a slow cooker, brown the aromatics first, then combine all ingredients and cook on low for 6-8 hours. For Instant Pot, sauté the aromatics using the sauté function, then pressure cook at high for about 10 minutes. Just remember to shred the chicken before serving!
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What can I substitute for butternut squash?
In a pinch, you can swap butternut squash with sweet potatoes or pumpkin. Both have a similar sweetness and texture when cooked, which complements the green chile flavor nicely.
Final Thoughts
This Butternut Squash Green Chile Chicken Soup Recipe is truly one of those dishes that feels like home every time you make it — simple ingredients turned into something special. I love how versatile it is and how easily it comes together, yet it tastes like you spent all afternoon cooking. Give it a try on your next chilly night, and I promise it’ll become a beloved favorite in your recipe rotation!
Print
Butternut Squash Green Chile Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Butternut Squash Green Chile Chicken Soup is a hearty, flavorful one-pot meal perfect for cozy fall evenings. It combines tender chicken thighs, sweet butternut squash, mild green chiles, and fresh vegetables in a savory broth seasoned with cumin and oregano. Ready in under an hour, this nutritious soup blends comforting warmth with a subtle hint of spice, making it a satisfying choice to boost protein and veggies in your diet.
Ingredients
Soup 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
- 1 (4 ounce) can mild green chiles or ¼ cup freshly roasted, seeded chopped Hatch green chile
Main Ingredients
- 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)
Seasoning and Garnish
- 1 small lime, juiced
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
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 the oil is hot, add the minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent and fragrant.
- Add Spices and Vegetables: Immediately add the green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Stir and sauté for a few more minutes to let the spices bloom and mingle with the veggies.
- Add Broth, Chicken, and Corn: Pour in the chicken broth, then add the boneless skinless chicken thighs and drained canned corn (if using). Season with ½ teaspoon salt and freshly ground black pepper to taste. Squeeze in the juice of one small lime and stir gently to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then cover and reduce the heat to low. Let it simmer gently for 20-30 minutes, or until the chicken is fully cooked through and no longer pink inside, and the squash is tender.
- Shred the Chicken: Using a slotted spoon, remove the cooked chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the meat finely.
- Finish and Adjust Seasoning: Return the shredded chicken back to the pot. Stir well and taste the soup. Adjust salt, pepper, or lime juice as needed for your preferred flavor balance. Serve hot and enjoy!
Notes
- This soup is packed with protein, veggies, and warming flavors perfect for cold nights.
- You can add extra protein by including more chicken or a can of beans if desired.
- Adjust the heat level by using spicier green chiles or adding fresh jalapeños.
- Omit corn for paleo-friendly version.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for longer storage.
Nutrition
- Serving Size: 1 serving (about 1 bowl)
- Calories: 315 kcal
- Sugar: 4.8 g
- Sodium: 350 mg
- Fat: 7.5 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 6.3 g
- Protein: 26.9 g
- Cholesterol: 70 mg
