If you’re craving something that warms you to your very soul, you’re going to love this Butternut Squash Green Chile Chicken Soup Recipe. It’s one of those dishes that feels like a big, cozy hug in a bowl—perfect for chilly evenings or any time you need a comforting meal that’s packed with nourishing ingredients and a little kick of flavor. Trust me, once you try this, you’ll be coming back to it again and again!
Why You’ll Love This Recipe
- Simple One-Pot Cooking: Everything comes together in a single pot, which means less mess and more time to enjoy your meal.
- Balanced Flavors: The sweetness of butternut squash perfectly complements the mild heat from green chiles, creating a harmonious blend.
- Protein-Packed & Nourishing: With tender chicken thighs and wholesome veggies, it’s hearty enough to satisfy and fuel you.
- Family-Friendly Comfort: My family goes crazy for this soup, and it’s great for everyone—even picky eaters love the subtle spice.
Ingredients You’ll Need
These ingredients work beautifully together to create a soup that’s flavorful and satisfying without being complicated. When you shop, look for fresh butternut squash and good-quality chicken thighs—trust me, they make a difference!
- Olive oil or avocado oil: Either works well for sautéing; avocado oil has a higher smoke point if you prefer.
- Garlic: Minced fresh garlic gives the soup a fragrant base you can’t beat.
- White onion: Chopped finely so it softens and melds into the broth smoothly.
- Green bell pepper: Diced very small for gentle bursts of sweetness and texture.
- Cilantro: Fresh and chopped, adding bright herbal notes throughout.
- Mild green chiles: I love using canned mild green chiles for ease, but if you can get fresh roasted hatch chiles, that’s a game changer!
- Butternut squash: Peeled and cubed—this brings natural sweetness and creaminess to the soup.
- Ground cumin: Adds an earthy warmth that ties everything together.
- Oregano: Brings subtle herbal depth.
- Low sodium chicken broth: I always opt for organic and low sodium to control the saltiness.
- Boneless skinless chicken thighs: Juicy and tender, they hold up beautifully during simmering.
- Organic corn (optional): Adds a nice pop of sweetness; omit if you’re following paleo.
- Lime: A squeeze of fresh juice brightens all the flavors.
- Salt and freshly ground black pepper: Season to taste—don’t be shy with the pepper!
Variations
I love how flexible this Butternut Squash Green Chile Chicken Soup Recipe is—you can easily tweak it to match your taste preferences or dietary needs. When I first played with it, I found some fun ways to make it my own, and you might too!
- Spicier Version: Add a pinch of cayenne pepper or swap the mild chiles for medium green chiles to turn up the heat without overpowering the soup.
- Vegetarian Option: Skip the chicken and double the butternut squash and corn; you can also add beans or lentils for protein.
- Chunky vs. Pureed: I sometimes puree half the soup for creaminess, then mix it back with the chunky bits for a texture my kids adore.
- Fresh Herbs: Toss in some fresh basil or parsley as a garnish for a bright herbal twist.
How to Make Butternut Squash Green Chile Chicken Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating your olive or avocado oil in a large Dutch oven or pot over medium-high heat. When the oil’s shimmering, add the minced garlic, chopped onion, diced green pepper, and cilantro. Cook this mixture for a few minutes, stirring often, until the onions turn translucent and everything smells absolutely amazing. This step really builds the foundation of flavor, so don’t rush it!
Step 2: Add Chiles, Butternut Squash, and Spices
Next, toss in the mild green chiles, cubed butternut squash, ground cumin, and oregano. Give everything a good stir and sauté for maybe another 2-3 minutes to let those spices toast just a bit—this little trick helps deepen the soup’s flavor.
Step 3: Simmer the Soup with Chicken and Broth
Pour in your chicken broth, then add the chicken thighs, drained corn, salt, pepper, and the juice of a lime. Turn the heat up to bring it all to a boil, then cover and reduce the heat to low. Let it simmer gently for 20 to 30 minutes, or until the chicken is cooked through and no longer pink inside. You’ll notice the butternut squash softens perfectly during this time, adding a luscious texture to the broth.
Step 4: Shred the Chicken and Finish the Soup
Once the chicken is cooked, use a slotted spoon to scoop it out onto a cutting board. Shred it with two forks—this step never fails to make me smile because the chicken pulls apart so tenderly. Then pop the shredded chicken back into the pot, give everything a good stir, and taste your soup. Adjust salt and pepper as needed, and you’re ready to serve!
Pro Tips for Making Butternut Squash Green Chile Chicken Soup Recipe
- Don’t Overcook the Squash: Keep an eye on the butternut squash as it simmers—it should be tender but not mushy, so check with a fork after 20 minutes.
- Use Thighs for Tenderness: Chicken thighs stay moist and flavorful better than breasts in this slow simmer, making your soup extra juicy.
- Fresh Lime Juice Really Brightens: I always add lime last to preserve its fresh acidity—it brings a lively note that balances the creamy squash perfectly.
- Season Gradually: Add salt and pepper in increments and taste as you go to avoid over-seasoning your soup.
How to Serve Butternut Squash Green Chile Chicken Soup Recipe
Garnishes
I like to top my bowls of this soup with a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, and a little extra squeeze of lime. Sometimes I add sliced avocado on top too—it adds creaminess and a lovely, cool contrast to the mild heat.
Side Dishes
Quesadillas or warm cornbread make a perfect side here. I’ve also found that a fresh green salad with a tangy vinaigrette balances the richness of the soup wonderfully.
Creative Ways to Present
For a dinner party or special occasion, try serving this soup in mini bread bowls or hollowed-out acorn squash halves—it’s such a fun, festive way to present a comforting fall meal. Add a sprinkle of toasted pumpkin seeds on top for crunch and flair.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely and store it in airtight containers in the fridge, where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, which means leftovers taste even better the next day.
Freezing
This soup freezes well! I portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating to keep the chicken tender and the squash intact.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to loosen it back up. I avoid microwaving because slow reheating helps preserve the texture and flavor better.
FAQs
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Can I use chicken breasts instead of thighs in this soup?
You can definitely substitute chicken breasts, but in my experience, thighs stay juicier and more tender during the simmering process. If you choose breasts, be careful not to overcook them, as they can dry out easily.
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What can I substitute for green chiles if I can’t find them?
If you don’t have green chiles, mild poblano peppers or jalapeños (seeded for less heat) can work in a pinch. Roasting them first really brings out the best flavor, similar to roasted hatch chiles.
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Is this soup suitable for paleo or gluten-free diets?
This soup is naturally gluten-free. To make it paleo-friendly, simply omit the canned corn. The rest of the ingredients are whole and clean, perfect for those diets.
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Can I make this soup spicy?
Absolutely! Add a pinch of cayenne pepper, extra green chiles, or a dash of hot sauce to kick up the heat. I like to start mild and let everyone add their own spice at the table.
Final Thoughts
This Butternut Squash Green Chile Chicken Soup Recipe is one of those treasures I’m always thrilled to share because it’s both comforting and packed with vibrant flavors that brighten your day. Whether you’re cooking for family, friends, or just yourself, it feels like a warm welcome in every spoonful. Give it a try—you’ll see just how effortlessly it becomes a weeknight favorite that your whole crew asks for again and again. Happy cooking, friend!
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
Description
A warming and hearty Butternut Squash Green Chile Chicken Soup that’s packed with protein, vibrant vegetables, and flavorful spices. This cozy, fall-inspired soup combines tender chicken thighs, sweet butternut squash, mild green chiles, and fresh lime juice, all simmered together in one pot for an easy, satisfying meal perfect for chilly nights.
Ingredients
Vegetables and Aromatics
- 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
- 4-6 cups cubed butternut squash
- 1 (15 ounce) can organic corn, drained (optional, omit for paleo)
Spices and Herbs
- 1 (4 ounce) can of mild green chiles or ¼ cup freshly roasted and seeded chopped hatch green chile
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper, to taste
Liquids and Protein
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 small lime, juiced
Instructions
- Heat oil and sauté aromatics: Place a large Dutch oven or pot over medium-high heat and add olive or avocado oil. Once hot, 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 these ingredients for an additional minute or two to release the spices’ aromas.
- Add liquids and chicken: Pour in the organic low sodium chicken broth, then add the boneless skinless chicken thighs whole, the drained corn (if using), salt, black pepper, and freshly squeezed lime juice. Stir gently to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then cover the pot, reduce the heat to low, and let it simmer for 20 to 30 minutes, or until the chicken is fully cooked and no longer pink inside.
- Shred the chicken: Using a slotted spoon, remove the chicken thighs from the pot and place them on a cutting board. Shred the meat using two forks, then return the shredded chicken back into the soup.
- Adjust seasoning and serve: Taste the soup and adjust seasonings with additional salt, pepper, or lime juice if desired. Serve hot and enjoy this comforting, flavorful soup.
Notes
- This soup is a perfect comforting meal full of protein and vegetables, ideal for chilly fall or winter nights.
- Use mild or roasted hatch green chiles depending on your spice preference.
- To make it paleo, omit the canned corn.
- For extra protein, add more chicken thighs or a sprinkle of cheese on top before serving.
- Adjust the level of heat by adding more green chile or a pinch of cayenne pepper if you like spicier dishes.
- Leftovers can be refrigerated for up to 3 days and taste even better once flavors meld.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 315 kcal
- Sugar: 4.8 g
- Sodium: 450 mg
- Fat: 7.5 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 6.3 g
- Protein: 26.9 g
- Cholesterol: 75 mg
