Description

This Butternut Squash Green Chile Chicken Soup is a hearty and flavorful dish combining tender chicken thighs, sweet butternut squash, and smoky green chiles with aromatic spices and fresh herbs. It’s a comforting, nutritious bowl perfect for cozy dinners and features a blend of savory and slightly spicy notes balanced with freshness from lime and cilantro.

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 small lime, juiced

Spices

1 ½ teaspoon ground cumin
1 teaspoon oregano
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Proteins & Broth

1 tablespoon olive oil or avocado oil
1 pound boneless skinless chicken thighs
4 cups (32 ounces) organic low sodium chicken broth

Additional Ingredients

1 (4 ounce) can mild green chiles, or ¼ cup freshly roasted and seeded chopped hatch green chile
1 (15 ounce) can organic corn, drained (optional, omit if paleo)

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Instructions

Prepare the Vegetables: Mince the garlic, chop the onion and green bell pepper finely, cube the butternut squash into 4-6 cups of pieces, and dice the cilantro. Set these aside for easy access.
Sauté Aromatics: Heat 1 tablespoon of olive or avocado oil in a large pot or Dutch oven over medium heat. Add the minced garlic, chopped onion, and diced green bell pepper. Cook, stirring occasionally, until the onion is translucent and softened, about 5-7 minutes.
Add Spices: Stir in the ground cumin, oregano, salt, and freshly ground black pepper with the sautéed aromatics. Cook the mixture for another 1-2 minutes to toast the spices and release their flavors.
Cook the Chicken: Add the boneless skinless chicken thighs whole to the pot. Pour in the low sodium chicken broth, ensuring the chicken is submerged. Bring the mixture to a boil, then reduce heat to a simmer and cook until the chicken is fully cooked through, about 20-25 minutes.
Shred the Chicken: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Simmer with Vegetables: Add the cubed butternut squash, canned mild green chiles, and drained corn (if using) to the pot. Simmer the soup until the butternut squash is tender, about 15-20 minutes.
Finish and Season: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as desired.
Serve: Ladle the soup into bowls and enjoy hot. This soup pairs well with warm tortillas or crusty bread for a satisfying meal.

Notes

For a paleo version, omit the canned corn from the recipe.
You can substitute chicken breasts for thighs, but thighs stay juicier and more flavorful.
If you prefer a thicker soup, blend a portion of the soup and stir it back in before serving.
Adjust the heat level by using spicy green chiles instead of mild if you like more spice.
Leftovers store well in the refrigerator for 3-4 days or freeze for up to 3 months.