Butternut Squash Green Chile Chicken Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
315 kcal
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Cuisine
South American, American
Butternut Squash Green Chile Chicken Soup
Description
The Butternut Squash Green Chile Chicken Soup starts by sautéing garlic, onion, green bell pepper, and cilantro in oil until fragrant and the onion is translucent. Fresh or canned mild green chiles and diced butternut squash are added along with ground cumin and oregano to introduce warming, earthy spices. Chicken broth, boneless skinless chicken thighs, drained corn, salt, pepper, and lime juice complete the soup. It simmers until the chicken is cooked through and the squash is tender. The chicken is then shredded and returned to the pot, integrating its richness into the soup.
This combination creates a hearty yet bright soup with a balance of sweetness from the squash, mild heat from the chiles, and acidity from lime juice. The addition of corn adds a tender pop, enriching the texture. This soup works well as a nourishing lunch or dinner and embraces flavors that lean toward Southwestern cuisine.
A note suggests adding uncooked quinoa, rice, or pearl couscous when cooking the soup to increase heartiness. Omitting corn keeps the soup paleo-friendly, providing dietary flexibility.
Ingredients
- ½ tablespoon olive oil or avocado oil
- 6 cloves garlic minced
- 1 onion large, white, chopped
- 1 green bell pepper diced very small
- ¼ cup cilantro diced
- 1 mild green chiles quantity: 4 oz can, or 1/4 cup freshly roasted and seeded chopped hatch green chile
- 4-6 cups butternut squash cubed
- 1 ½ teaspoon cumin ground
- 1 teaspoon oregano
- 4 cups chicken broth organic, low sodium, quantity: 32 oz
- 1 pound chicken thigh boneless, skinless
- 1 corn organic, canned, drained, quantity: 15 oz, note: leave out if paleo
- 1 lime small, juiced
- ½ teaspoon salt plus more to taste
- black pepper freshly ground
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
- To make the soup more filling, add 1/2 cup uncooked quinoa, rice, or pearl couscous at the time you add chicken, corn, and broth.
- Omit corn to maintain a paleo diet-friendly version of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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