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
Scale
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
