Looking for a cozy and flavorful soup recipe to warm you up on chilly days? This Butternut Squash Green Chile Chicken Soup is the perfect choice! Packed with delicious flavors and easy to make, this soup is a comforting option for weeknight dinners or weekend gatherings.
Why You’ll Love This Recipe?
- The combination of butternut squash, green chiles, and chicken creates a rich and satisfying flavor profile.
- With minimal prep time, this soup is perfect for busy days when you want a homemade meal without the hassle.
- This soup is also great for meal prep, as it can be made ahead of time and reheated for a quick and easy lunch or dinner option.
Ingredient Notes:
- Vegetables & Herbs: garlic, white onion, green bell pepper, cilantro, butternut squash, lime
- Spices: cumin, oregano, salt, black pepper
- Proteins & Broth: olive oil, chicken thighs, chicken broth
- Additional Ingredients: green chiles, corn (optional)
Step-by-Step Instructions:
- In a large pot, sauté garlic, onion, and bell pepper until softened.
- Add cilantro, butternut squash, lime juice, and spices. Cook until fragrant.
- Brown chicken thighs in the pot, then add chicken broth and green chiles. Simmer until chicken is cooked through.
- Stir in corn (if using) and adjust seasoning to taste.
- Serve hot and enjoy!
Helpful Tips:
- For a spicier kick, use hot green chiles or add a pinch of cayenne pepper.
- To make this soup vegetarian, substitute chicken with tofu or chickpeas.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Roasting the butternut squash before adding it to the soup enhances its natural sweetness.
- Use homemade chicken broth for a richer flavor.
- Garnish with a dollop of sour cream and a sprinkle of fresh cilantro for added freshness.
Serving Suggestions:
This Butternut Squash Green Chile Chicken Soup pairs well with a side of crusty bread or a green salad. For drinks, try serving it with a crisp white wine or a light beer.
Storage and Reheating Tips:
To store leftovers, let the soup cool completely before transferring it to airtight containers. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to maintain the soup’s consistency.
Frequently Asked Questions:
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
- Can I use different protein in this recipe? Yes, you can substitute chicken with turkey or pork.
- How can I make this soup spicier? Increase the amount of green chiles or add a dash of hot sauce for extra heat.
Conclusion:
Warm up your kitchen and your soul with this Butternut Squash Green Chile Chicken Soup recipe. Whether you’re cooking for yourself or hosting a gathering, this flavorful and comforting soup is sure to be a hit. Give it a try and let us know how you like it!
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Butternut Squash Green Chile Chicken Soup Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Butternut Squash Green Chile Chicken Soup is a hearty and flavorful dish that combines the sweetness of butternut squash with the spiciness of green chiles and the savory taste of chicken. It’s a perfect comfort food for chilly days.
Ingredients
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 + more to taste
- Freshly ground black pepper
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 of mild green chiles (or ¼ cup freshly roasted and seeded chopped hatch green chile)
- 1 (15 ounce) can organic corn, drained (optional, leave out if paleo)
Instructions
- Prep the Ingredients: Mince the garlic, chop the onion and bell pepper, dice the cilantro, and cube the butternut squash.
- Cook the Chicken: In a large pot, heat the oil and cook the chicken thighs until browned on both sides. Remove from the pot and set aside.
- Make the Soup: Saute the garlic, onion, bell pepper, and spices in the same pot. Add the butternut squash, chicken broth, green chiles, and lime juice. Simmer until the squash is tender.
- Finish the Soup: Shred the cooked chicken and add it back to the pot. Adjust seasoning with salt and pepper. Serve hot, garnished with cilantro.
Notes
- If you prefer a spicier soup, use hot green chiles or add some cayenne pepper.
- This soup can be made vegetarian by omitting the chicken and using vegetable broth instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg