If you’re searching for a cozy, flavorful soup that hits all the right notes, you’re going to love this Butternut Squash Green Chile Chicken Soup Recipe. It’s one of those dishes I turn to when I want something warming but still vibrant and a little unexpected, thanks to the green chiles and fresh lime juice. Whether it’s a chilly evening or just a day you want comfort with a kick, this soup never disappoints.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweetness of butternut squash contrasts beautifully with the mild heat from green chiles, creating a comforting yet lively taste.
- Easy and Quick to Make: From prep to simmer, it takes just about 40 minutes, making it ideal for weeknight dinners.
- Nutritious and Filling: Loaded with veggies, lean protein, and fresh herbs, it’s a bowl that feeds both body and soul.
- Highly Customizable: You can tweak the spice level or add grains for a heartier soup, making it your own in any season.
Ingredients You’ll Need
These ingredients come together in such a harmonious way, blending savory herbs and spices with fresh vegetables and tender chicken. When you shop, look for fresh green chiles if you want a smoky twist, and don’t skip the lime—it’s what brightens up the whole bowl.
- Olive oil or avocado oil: Both work well; avocado oil has a higher smoke point if you want to sauté a bit hotter without burning.
- Garlic: Freshly minced garlic infuses a warm, aromatic base—don’t use pre-minced if you want that true flavor punch.
- White onion: Adds sweetness and a touch of bite once softened; a large one gives great depth.
- Green bell pepper: Dice very small so it cooks quickly and melds into the soup without overpowering.
- Cilantro: Adds fresh brightness; I toss some in the pot and some on top when serving for layered flavor.
- Mild green chiles: Use canned for convenience or fresh roasted hatch chiles for smoky complexity.
- Butternut squash: Cubed, it brings natural sweetness and creaminess as it cooks down.
- Ground cumin: A little earthy warmth that ties everything together.
- Oregano: Adds herbal depth; I like Mexican oregano if I can find it.
- Organic low sodium chicken broth: Keeps the flavor pure and bright—you want something clean without too much salt.
- Boneless skinless chicken thighs: My favorite for tender, juicy chicken that doesn’t dry out.
- Organic corn: Adds sweetness and texture; skip if you’re keeping it paleo.
- Small lime, juiced: This brightens and lifts the whole soup at the end, trust me on this one.
- Salt and freshly ground black pepper: Essential seasonings—add gradually, tasting as you go.
Variations
I like to mix things up depending on my mood or what’s on hand. The beauty of this Butternut Squash Green Chile Chicken Soup Recipe is how adaptable it is — don’t be afraid to tweak it!
- Make it heartier: I often stir in ½ cup of quinoa or pearl couscous during the last 10 minutes of simmering — it’s a game-changer for meal prep lunches.
- Spice it up: If you love heat like I do, adding a jalapeño or a pinch of cayenne powder amps up the kick beautifully.
- Vegetarian twist: Swap chicken for chickpeas or extra corn and use vegetable broth — still delicious and comforting.
- Green chile choice: Try smoky chipotle instead of mild green chile for a deeper, smoky flavor you’ll crave again and again.
How to Make Butternut Squash Green Chile Chicken Soup Recipe
Step 1: Sauté the Aromatics
Get your large dutch oven heating over medium-high and add your oil. Once it’s shimmering (but not smoking!), toss in the minced garlic, chopped onion, diced green bell pepper, and chopped cilantro. You’ll cook this for about 3-4 minutes until the onions turn translucent and everything smells incredible — this is where all your flavor magic begins, so don’t rush it!
Step 2: Build the Soup Base
Next, stir in the green chiles, cubed butternut squash, cumin, and oregano. Give it all a good sauté for a minute or two so the spices bloom and the squash starts to soften a bit. This step really layers the flavors and sets the stage for the broth.
Step 3: Simmer with Broth and Chicken
Pour in the chicken broth, toss in the chicken thighs, drained corn, salt, pepper, and the fresh lime juice. Crank the heat to bring it to a boil, then cover and reduce the heat to low, letting it gently simmer for 20-30 minutes. You want the chicken cooked through — no pink inside — and the butternut squash tender.
Step 4: Shred and Finish
Pop the chicken out with a slotted spoon and shred it with two forks on a cutting board. Then stir it back into the pot, taste, and adjust salt and pepper as needed. Now it’s ready to serve — your kitchen will smell like a dream by this point!
Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe
- Roast Your Green Chiles: When possible, roasting fresh hatch green chiles before adding them amps up the smoky flavor uniquely.
- Don’t Overcook the Squash: Keep an eye so the butternut squash gets tender but not mushy—it adds lovely texture.
- Shred Chicken Warm: Shredding the chicken while it’s warm makes it easier and helps it soak up the soup juices better.
- Season to Taste at the End: Salt and lime can get lost if added too early; adjust after simmering for the best balance.
How to Serve Butternut Squash Green Chile Chicken Soup Recipe
Garnishes
I love topping my bowl with a little extra fresh cilantro, a squeeze of lime, and maybe even some diced avocado when I’m feeling extra indulgent. You’ll find that adding crunchy tortilla strips or a few crumbles of queso fresco makes every bite even more exciting.
Side Dishes
This soup pairs wonderfully with warm, crusty bread for dipping or a simple side salad with a tangy vinaigrette to complement the rich flavors. When friends come over, I sometimes serve it with a light, corn-based tortilla chip for scooping.
Creative Ways to Present
For special dinners, I’ve served this soup in mini pumpkin-shaped bowls or inside hollowed-out mini butternut squash for an adorable, festive touch. It’s always a conversation starter and perfect for fall gatherings!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and usually eat them up within 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day—lucky for meal preppers!
Freezing
This soup freezes beautifully. Just cool it completely, then portion it out in freezer-safe containers. When you thaw and reheat, give it a good stir and maybe a touch more lime or salt to brighten the flavors back up.
Reheating
I reheat it gently on the stovetop over low heat to avoid breaking down the squash too much. If it’s too thick, add a splash of broth or water for the perfect consistency. A quick squeeze of lime before serving freshens it up perfectly.
FAQs
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Can I use chicken breasts instead of thighs in this soup?
Absolutely! Just remember chicken breasts can dry out faster than thighs. I recommend simmering them gently and checking for doneness around 20 minutes to keep the meat juicy and tender.
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Is this soup spicy, and how can I adjust the heat?
This soup has a mild warmth thanks to the green chiles, but you can easily adjust it by using hotter chile varieties or adding jalapeño or cayenne pepper. To keep it mild, stick with mild canned green chiles and omit any extra spicy ingredients.
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Can I make this soup in a slow cooker?
Yes! Sauté the aromatics on the stove first for best flavor, then add everything to your slow cooker and cook on low for 4-6 hours or until the chicken and squash are tender. Shred chicken toward the end of cooking before serving.
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What can I serve with this soup to make it a complete meal?
Besides bread or salad, you can add grains like quinoa or pearl couscous directly in the soup for extra substance. A side of roasted vegetables also complements the flavors well for a filling dinner.
Final Thoughts
This Butternut Squash Green Chile Chicken Soup Recipe holds a special place in my recipe rotation because it’s the perfect blend of cozy and fresh, simple yet loaded with personality. It’s the kind of meal I feel great about serving to family or friends because it’s nourishing and full of real flavor. If you try it out, I’m confident you’ll find yourself making it again and again — plus, you’ll get those oh-so-satisfying compliments that make all the chopping worth it!
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 Southwestern
- Diet: Low Salt
Description
This Butternut Squash Green Chile Chicken Soup is a flavorful and hearty dish featuring tender chicken thighs simmered with sweet butternut squash, mild green chiles, and a blend of aromatic spices. Enhanced with fresh vegetables and lime juice, this comforting soup is perfect for a nutritious and warming meal.
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 and seeded chopped hatch green chile
- 4-6 cups cubed butternut squash
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
Broth and Protein
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
Add-Ins and Seasoning
- 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 and add the olive or avocado oil. Once heated, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent and the vegetables soften.
- Add spices and vegetables: Immediately stir in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Sauté for an additional few minutes to allow the spices to release their aroma and flavors.
- Add broth, chicken, and seasonings: Pour in the low sodium chicken broth along with the boneless skinless chicken thighs. Add the drained corn, salt, freshly ground black pepper, and lime juice. Stir gently to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then cover the pot and reduce heat to low. Allow it to simmer for 20-30 minutes, or until the chicken is fully cooked and no longer pink, and the butternut squash is tender.
- Shred chicken and adjust seasoning: Remove the cooked chicken thighs with a slotted spoon and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded meat to the pot. Taste the soup and adjust salt, pepper, or lime juice as needed.
- Serve: Ladle the soup into bowls and serve hot, optionally garnished with additional cilantro or a wedge of lime.
Notes
- For a heartier soup, add ½ cup uncooked quinoa, rice, or pearl couscous to the broth when you add the chicken, allowing it to cook through.
- If you prefer a spicier option, consider using hotter green chiles or adding a pinch of cayenne pepper.
- Leaving out corn makes this soup paleo-friendly.
- Use fresh roasted hatch green chiles if available for better flavor compared to canned.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
