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
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
- 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
