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
Scale
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
