Description
This wholesome Butternut Squash Green Chile Chicken Soup combines tender chicken thighs, sweet butternut squash, and flavorful green chiles in a savory broth spiced with cumin and oregano. Perfect for a comforting meal, this soup is easy to prepare and packed with hearty ingredients making it ideal 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 1/4 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 (optional, leave out if paleo)
Seasonings
- 1 small lime, juiced
- ½ teaspoon salt + more to taste
- Freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Place a large dutch oven or pot over medium-high heat and add the oil. Once the oil is hot, add minced garlic, chopped onion, diced green bell pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent, stirring occasionally to avoid burning.
- Add Spices and Vegetables: Immediately add the green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for another minute or two to allow the spices to release their flavors and coat the vegetables.
- Combine Broth and Chicken: Pour in the chicken broth, then add the boneless skinless chicken thighs, drained organic corn (if using), salt, pepper, and lime juice. Stir gently to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer gently for 20-30 minutes, or until the chicken is fully cooked and no longer pink in the center.
- Shred Chicken and Final Seasoning: Using a slotted spoon, remove the chicken thighs from the pot and transfer them to a cutting board. Shred the chicken with two forks, then return the shredded meat back to the soup. Stir well and taste the soup; adjust seasonings with additional salt, pepper, or lime juice as needed.
- Serve: Ladle the soup into bowls and enjoy hot, perfect for a nourishing and flavorful meal serving about 4 people.
Notes
- For a more filling meal, add ½ cup uncooked quinoa, rice, or pearl couscous to the soup before simmering.
- Leaving out the corn makes this soup paleo-friendly.
- Freshly roasted hatch green chiles can be used instead of canned for a smokier flavor.
- Adjust the amount of green chiles depending on desired heat level.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
