Description
This Butternut Squash Green Chile Chicken Soup is a flavorful, comforting dish combining tender chicken, sweet butternut squash, spicy green chiles, and a mix of fresh herbs and spices. Perfect for cooler days, this soup is both nutritious and satisfying, featuring a balance of smoky, savory, and mildly spicy flavors.
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 of 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)
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper, to taste
Instructions
- Heat Oil and Sauté Aromatics: Place a large dutch oven or pot over medium-high heat. Add the olive or avocado oil. Once the oil is hot, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent, releasing the flavors.
- Add Chiles and Spices: Immediately add the mild green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté these ingredients together for a few more minutes to allow the spices to bloom and develop their aroma.
- Add Broth, Chicken, and Corn: Pour in the organic low sodium chicken broth. Add in the boneless skinless chicken thighs, drained corn (if using), salt, freshly ground black pepper, and lime juice. Stir gently to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20-30 minutes. This allows the chicken to cook through completely and the flavors to meld. Ensure the chicken is no longer pink in the center.
- Shred Chicken and Final Seasoning: Using a slotted spoon, remove the cooked chicken thighs from the pot and transfer to a cutting board. Shred the chicken finely using two forks, then return the shredded chicken to the pot. Taste the soup and adjust seasonings with additional salt or pepper as desired. Serve warm.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous to the pot before simmering.
- Use freshly roasted hatch green chiles if available for a more authentic taste.
- Leaving out corn makes this soup paleo-friendly.
- Adjust the spice level by choosing mild or hot green chiles based on your preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
