Butternut Squash Green Chile Chicken Soup

Name: Butternut Squash Green Chile Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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 1/4 cup freshly roasted and seeded chopped hatch green chile); 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); 1 small lime, juiced; ½ teaspoon salt + more to taste; freshly ground black pepper

User Reviews

5.0

216 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
315 kcal
Course
Soup, Lunch, Dinner
Cuisine
South American, American

Butternut Squash Green Chile Chicken Soup

Stella Guerrero

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Warming butternut squash green chile chicken soup packed with protein, veggies and wonderful flavors. This cozy, fall-inspired green chile chicken soup comes together in one pot and is perfect for a cold night. Add an extra boost of protein or spice if you'd like!

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Ingredients

Servings

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 1/4 cup freshly roasted and seeded chopped hatch green chile)
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)
1 small lime, juiced
½ teaspoon salt + more to taste
freshly ground black pepper

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Instructions

Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, green pepper and cilantro; cook for a few minutes until onion becomes translucent.
Next immediately add in your green chiles, butternut squash, cumin and oregano. Saute for a few more minute to let the spices cook a bit, then add in chicken broth, chicken thighs, corn, salt and pepper and lime juice.
Bring soup to a boil, then cover, reduce heat to low and simmer for 20-30 minutes until chicken is fully cooked and no longer pink.
Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot, taste and adjust seasonings if necessary. Serves 4.

Notes

If you want to make this soup a little more hearty, I think 1/2 cup uncooked quinoa, rice, or pearl couscous would be delicious. Just add it when you add the chicken/corn/broth in.
Feel free to leave the corn out to keep this soup paleo.

Nutrition Information

Show Details

Serving 1serving (based on 4) Calories 315cal (16%) Carbohydrates 39.5g (13%) Protein 26.9g (54%) Fat 7.5g (12%) Saturated Fat 1.7g (9%) Fiber 6.3g (25%) Sugar 4.8g (10%)