Description
This Butternut Squash Green Chile Chicken Soup is a comforting and flavorful dish that combines tender chicken thighs with sweet butternut squash, aromatic spices, and mildly spicy green chiles. Perfect for a cozy meal, this easy-to-make soup balances fresh vegetables, protein, and a touch of zesty lime, creating a hearty yet healthy option suitable for family dinners or meal prep.
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 of mild green chiles (or use ¼ cup freshly roasted and seeded chopped hatch green chile)
Main Ingredients
- 4-6 cups cubed butternut squash
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- 4 cups (32 ounces) organic low sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 1 (15 ounce) can organic corn, drained (leave out if paleo)
Seasonings and Garnishes
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper
Instructions
- Sauté Aromatics: Place a large dutch oven or heavy-bottomed pot over medium-high heat and add the olive or avocado oil. When the oil is hot, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes, stirring occasionally, until the onions become translucent and the mixture is fragrant.
- Add Spices and Veggies: Immediately add the canned or fresh green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for another minute or two to allow the spices to bloom and the squash to start softening slightly.
- Combine Broth and Chicken: Pour in the low sodium chicken broth, then add the boneless skinless chicken thighs, drained corn, salt, freshly ground black pepper, and the juice of one small lime. Stir gently to combine.
- Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for 20 to 30 minutes, until the chicken thighs are fully cooked and no longer pink inside, and the butternut squash is tender.
- Shred Chicken and Final Seasoning: Remove the cooked chicken thighs carefully with a slotted spoon and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded chicken back into the pot. Taste the soup and adjust seasonings with additional salt, pepper, or lime juice as desired.
- Serve: Ladle the soup into bowls and enjoy this warming, nutritious meal. Optionally, serve with a side of cooked quinoa, rice, or pearl couscous if you want it heartier.
Notes
- For a more hearty meal, consider adding ½ cup uncooked quinoa, rice, or pearl couscous to the pot when adding the broth. Allow to cook until grains are tender.
- Use fresh roasted hatch green chiles for more authentic and vibrant flavor if available.
- If following a paleo diet, omit the canned corn or substitute with a paleo-friendly vegetable.
- Adjust the heat level by choosing mild or hot green chiles according to your preference.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
