Description
This Butternut Squash Green Chile Chicken Soup is a comforting, flavorful dish combining tender chicken thighs, sweet butternut squash, mild green chiles, and a blend of spices simmered in a savory chicken broth. Perfect for a cozy meal, it’s lightly spiced and packed with fresh ingredients like garlic, onion, bell pepper, and cilantro for a vibrant, hearty bowl of soup.
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 and 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, leave out if paleo)
Finishing Touches
- 1 small lime, juiced
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Prepare 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 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 Spices and Vegetables: Immediately add the canned or freshly roasted mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté for a few more minutes to allow the spices to bloom and coat the vegetables evenly.
- Add Broth and Chicken: Pour in the organic low sodium chicken broth, then add the boneless skinless chicken thighs. Add the drained canned corn, salt, and freshly ground black pepper. Finally, squeeze in the juice of one small lime and stir to combine all ingredients.
- Simmer the Soup: Bring the soup to a gentle boil, then cover the pot and reduce the heat to low. Let it simmer for 20-30 minutes until the chicken is fully cooked and no longer pink in the center.
- Shred the Chicken: Remove the cooked chicken thighs with a slotted spoon and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken to the pot and stir well. Taste the soup and adjust the salt, pepper, or lime juice as needed to balance the flavors. Serve hot and enjoy.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous along with the broth and cook until tender.
- Leave out the canned corn if following a paleo diet.
- You can substitute chicken thighs with chicken breasts, but thighs stay juicier and more flavorful in the soup.
- Adjust the amount of green chile to your preferred spice level; mild green chiles provide warmth without heat.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
