Butternut Squash Green Chile Chicken Soup Recipe
This hearty Butternut Squash Green Chile Chicken Soup combines tender chicken thighs with sweet butternut squash and mild green chiles for a comforting, flavorful meal. Enhanced with aromatic garlic, onion, and bell pepper, seasoned with cumin and oregano, and finished with fresh lime juice and cilantro, this soup is perfect for chilly days or whenever you crave a nutritious, warming dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwest
- Diet: Low Fat
Ingredients
Scale
Vegetables & Herbs
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 green bell pepper, diced very small
- ¼ cup diced cilantro
- 4–6 cups cubed butternut squash
- 1 small lime, juiced
Spices
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Proteins & Broth
- 1 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken thighs
- 4 cups (32 ounces) organic low sodium chicken broth
Additional Ingredients
- 1 (4 ounce) can mild green chiles (or ¼ cup freshly roasted, seeded, chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, omit if paleo)
Instructions
- Prepare the aromatics: Heat the olive or avocado oil in a large pot over medium heat. Add the minced garlic, chopped onion, and finely diced green bell pepper. Sauté until the onion is translucent and the garlic is fragrant, about 4-5 minutes.
- Cook the chicken thighs: Add the chicken thighs to the pot and cook for about 5-7 minutes until lightly browned on all sides. This helps seal in the juices and adds flavor.
- Add spices and squash: Stir in the ground cumin, oregano, salt, and freshly ground black pepper. Mix well to coat the chicken and vegetables with the spices. Then add the cubed butternut squash and mild green chiles into the pot.
- Pour in broth and simmer: Pour the chicken broth into the pot, ensuring everything is submerged. Bring to a gentle boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until the chicken is fully cooked and the butternut squash is tender when pierced with a fork.
- Shred chicken and add corn: Remove the chicken thighs from the pot, shred them using two forks, and return the shredded chicken to the soup. Add the drained organic corn if using. Stir to combine and heat through for another 5 minutes.
- Finish with lime and cilantro: Remove the soup from heat and stir in the juice of one small lime and the diced cilantro. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra cilantro if desired. Serve warm for a satisfying meal.
Notes
- For a spicier kick, use roasted hatch green chiles or add a pinch of cayenne pepper.
- If you prefer a thicker soup, blend a portion of the soup before adding the shredded chicken back in.
- Omit corn to keep the soup paleo-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 2 months.
Keywords: Butternut Squash Soup, Green Chile Soup, Chicken Soup, Healthy Soup, Low Sodium Soup, Fall Soup