Butternut Squash Green Chile Chicken Soup Recipe

If you’re craving a cozy, flavorful soup that sings with warmth and subtle spice, you’ve got to try this Butternut Squash Green Chile Chicken Soup Recipe. I absolutely love how the sweetness of butternut squash pairs with the gentle kick of green chiles, all wrapped up with tender chicken and fragrant spices. It’s one of those recipes I return to over and over, especially when the weather starts to drop or when I want a bowl of comfort that’s anything but boring. Grab your spoon because this fan-freaking-tastic soup is about to become your new favorite!

this …

Ingredients You’ll Need

Before you start, let’s talk about the ingredients — these come together to create magic. Butternut squash adds a velvety sweetness, green chiles bring a subtle heat, and chicken makes it hearty. A handful of fresh cilantro and lime juice brightens it all up. Make sure to pick fresh, firm squash and good-quality broth for the best flavor punch.

• Olive oil or avocado oil: Both work well here; I usually go with avocado oil for a more neutral flavor.
• Garlic: Minced fresh garlic smells heavenly and infuses the soup with rich aroma.
• White onion: Chopped finely so it melds into the base without chunks overwhelming.
• Green bell pepper: Diced super small — it adds mild sweetness and texture without dominating.
• Cilantro: Fresh and bright, chop it finely or roughly depending on your preference.
• Green chiles (mild): You can use canned or freshly roasted Hatch green chiles if you’re lucky enough to find those!
• Butternut squash: Cubed neatly; peel it carefully or buy pre-cut squash to save time.
• Ground cumin: Brings that earthy warmth that complements the green chile beautifully.
• Oregano: Just a teaspoon for a hint of herbaceous complexity.
• Chicken broth (low sodium): Organic if you can — low sodium helps you control seasoning better.
• Boneless skinless chicken thighs: I prefer thighs for juiciness, but breasts can work too if that’s what you have.
• Organic canned corn: Adds sweetness and texture; leave it out if you’re going paleo or grain-free.
• Lime juice: Freshly squeezed for that zesty pop that wakes up the soup.
• Salt and freshly ground black pepper: Season carefully and adjust at the end for perfect balance.

Variations

I love making this soup my own depending on what’s on hand or what my family is craving. You can easily swap out or add ingredients to give it a different flair or keep it simple and classic. Experimenting is part of the fun here!

• Make it Heartier: Adding ½ cup uncooked quinoa or pearl couscous gives the soup extra body and texture; my family requests this addition during colder months.
• Spice it Up: Add a pinch of cayenne or jalapeño if you want a bolder heat. I discovered this trick when a friend wanted more spice — it turned out fantastic!
• Paleo Variation: Skip the corn and use chicken broth without additives, and you’re good to go paleo-friendly.
• Veggie-Only Option: Omit the chicken and add extra squash and beans or lentils for protein.

How to Make Butternut Squash Green Chile Chicken Soup Recipe

Step 1: Sauté the Aromatics

Heat your oil in a large Dutch oven or heavy pot over medium-high heat. Once shimmering, toss in the minced garlic, chopped onion, diced green bell pepper, and cilantro. Stir this mixture frequently for 3-5 minutes until the onion becomes translucent and fragrant—you’ll know because your kitchen will smell like dinner in progress. Don’t rush this; sautéing these well lays the flavorful foundation for the soup.

Step 2: Layer in Spices and Squash

Next, add your green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Stir everything to coat the veggies in those beautiful spices. Let it cook for another 2-3 minutes—this step helps the flavors get to know each other better. Trust me, this little bit of extra time upfront makes a big difference in flavor depth.

Step 3: Add Liquids, Chicken, and More

Pour in the chicken broth, then nestle in your boneless skinless chicken thighs. Add the drained corn, salt, pepper, and lime juice. Give everything a gentle stir to combine, then bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 to 30 minutes. The chicken should be tender and cooked through, and the butternut squash should be soft enough to break apart easily with your spoon.

Step 4: Shred Chicken and Final Taste Adjustment

When the chicken’s done, fish it out carefully with a slotted spoon and place it on a cutting board. Shred it with two forks—this is one of my favorite parts because you know those juicy bits will soak up even more soup goodness. Pop the shredded chicken back into the pot, stir, and taste. Add more salt, pepper, or lime juice if needed to get that perfect balance. Serve up warm and watch everyone dig in happily!

How to Serve Butternut Squash Green Chile Chicken Soup Recipe

Garnishes

I usually top this soup with a scattering of freshly chopped cilantro and a squeeze of lime right before serving. For an extra touch, a dollop of sour cream or plain Greek yogurt adds creaminess and balances the mild heat. Sometimes, a sprinkle of sharp cheddar or crumbled queso fresco makes it extra special—especially if you have hungry kids or guests.

Side Dishes

Because this soup is so flavorful and filling, I love pairing it with simple sides like warm crusty bread or corn tortillas. For a healthier touch, a crisp green salad with citrus dressing or roasted veggies complements the soup beautifully. Whenever I’m feeling indulgent, some cheesy jalapeño cornbread takes the whole meal up a notch.

Creative Ways to Present

For a fun twist at dinner parties or special occasions, I like serving the soup in mini soup bowls garnished with microgreens and a lime wedge on the side. Putting a few slices of avocado on top also adds a creamy texture and gorgeous color contrast. It’s these small touches that make the soup feel a little fancy without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge — the soup actually tastes better the next day because the flavors have more time to mingle. Just be sure to keep it chilled and consume within 3 to 4 days for best freshness. If the soup thickens in the fridge, stir in a little extra broth or water when reheating.

Freezing

This Butternut Squash Green Chile Chicken Soup freezes beautifully. I portion it into freezer-safe containers or bags (leave some room for expansion!). Freeze for up to 3 months. When I thaw it, I do it overnight in the fridge, then gently reheat on the stove. Just note that sometimes the texture of squash softens—still delicious, just a bit different.

Reheating

To reheat, warm the soup slowly over medium-low heat, stirring often. This helps prevent scorching and evenly distributes heat. If it’s too thick, add a splash of broth, water, or even a bit of lime juice to freshen it back up. Avoid microwaving straight from frozen as it cooks unevenly in my experience.

FAQs

Final Thoughts

This Butternut Squash Green Chile Chicken Soup Recipe holds a very special place in my kitchen rotation. It’s that perfect mix of comforting and lively, simple but with enough character to impress guests or just brighten an ordinary weeknight. I hope when you make it, you find as much joy in every spoonful as I do — it’s truly a hug in a bowl. Give it a try, and soon it’ll be your go-to soup, too!

Print