Description
This Butternut Squash Green Chile Chicken Soup is a flavorful and hearty one-pot meal combining tender chicken thighs, sweet butternut squash, and mild green chiles. Aromatic spices and fresh ingredients create a comforting yet vibrant soup perfect for any season.
Ingredients
Scale
Vegetables & Herbs
- 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 (4 ounce) can of mild green chiles (or use ¼ cup freshly roasted and seeded chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, omit if paleo)
- 1 small lime, juiced
Spices & Seasonings
- ½ tablespoon olive oil or avocado oil
- 1 ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt + more to taste
- Freshly ground black pepper, to taste
Protein & Liquids
- 1 pound boneless skinless chicken thighs
- 4 cups (32 ounces) organic low sodium chicken broth
Instructions
- Heat oil and sauté aromatics: Place a large dutch oven or pot over medium high heat and add olive or avocado oil. Once the oil is hot, add minced garlic, chopped onion, diced green pepper, and diced cilantro. Cook for a few minutes until the onion becomes translucent and fragrant.
- Add chiles, squash, and spices: Immediately add the mild green chiles, cubed butternut squash, ground cumin, and oregano to the pot. Sauté for a few minutes more to let the spices bloom and coat the vegetables.
- Add broth, chicken, corn, and seasonings: Pour in the chicken broth, followed by the boneless skinless chicken thighs and drained corn (if using). Season with ½ teaspoon of salt and freshly ground black pepper. Add the lime juice as well. Stir to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then cover the pot and reduce the heat to low. Let the soup simmer gently for 20-30 minutes until the chicken is fully cooked through 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 chicken with two forks into bite-sized pieces.
- Combine and adjust seasoning: Return the shredded chicken to the pot. Stir the soup and taste for seasoning. Adjust salt and pepper as needed. Serve hot, dividing into four bowls.
Notes
- To make the soup more hearty, add ½ cup uncooked quinoa, rice, or pearl couscous when adding the chicken, corn, and broth.
- If following a paleo diet, omit the canned corn.
- Use freshly roasted hatch green chiles for a more authentic and smoky flavor.
- Adjust the quantity of green chiles based on your preferred spice level.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
